Abundant Harvest bestowed upon me a beautiful spaghetti squash. It sat and sat as I pondered what to do with it. Finally, a craving for Italian flavors and a need to use leftover pesto lead to this result:
Once the squash is roasted, there is little else to do. I testify this easy dish will delight your taste buds!
Pesto-fied Spaghetti Squash
1 medium spaghetti squash
1/4 cup pesto sauce, homemade or purchased
1/4 cup nonfat Greek yogurt
2 tablespoons plus 2 teaspoons julienne-sliced sundried tomatoes in oil, chopped
1/2 ounce fresh Parmesan cheese, grated (about 3 tablespoons)
Preheat oven to 400°F. Poke spaghetti squash all over with a knife. Place on foil-lined baking sheet and roast for 50 to 60 minutes until knife inserts easily into squash. Carefully cut squash in half lengthwise and take out seeds. Using fork, scrape out squash strands into serving bowl.
In small bowl, combine pesto and yogurt. Pour over squash, add sundried tomatoes, and toss. Sprinkle with Parmesan and serve hot. Makes 4 (1-cup) servings, 3 points plus and 154 calories each.