Vegan MoFo Day 7 - Green Pea Pesto Spaghetti Squash
7 days of posting in a row! What what!! It feels like a bit of an accomplishment. I hope you have enjoyed some of what I've shared. :)
Today we are taking a ride in the way back machine and I'm sharing a recipe I've loved for about 7 years or so. It's the perfect combination of Spring and Autumn as it has basil and spaghetti squash. So fresh and easy! Basil makes everything great!
Is it cheating that I don't create recipes? I'm big on modifying recipes, but have never felt adventurous enough to go it my own. Except with a few sauces I make, but then I just throw stuff in and don't write things down.
Have you cooked spaghetti squash before? This recipe was my introduction to it. It's so cool using the fork and seeing the 'spaghetti' magically appear.
Green Pea Pesto Spaghetti Squash
4 main dish servings, 6 side dish servings
1 medium spaghetti squash
1/2 cup tomatoes (I used a can of diced tomatoes)
2 tsp oregano
1/2 cup frozen green peas
4 cloves garlic
1/2 cup fresh or frozen basil
1 1/2 - 2 oz. pinenuts (I used walnuts)
Cook spaghetti squash by preferred method. I like to pierce it several times and microwave for 4 minutes, then cut it in half & scoop out the seeds, put the halves face down on a dinner plate & microwave for another 8 minutes or so, until soft.
Once cooked, remove strands from one half of squash using a fork and add to a lightly sprayed 6x9 rectangular baking dish (or similar size) along with a little squash from the 2nd half. Stir in tomatoes and oregano.
In a high powered blender add the green peas, garlic, basil, pinenuts and the remaining squash. Blend until smooth & creamy.
Spread pesto across the top of the spaghetti squash and place in preheated oven. Bake at 350* for 30 minutes, until pesto seems to have firmed up some.
|Squash, seasoning, tomatoes - before the pea pesto.|
|In the oven and ready to go!|
|Delish finished product!|
|My head behind a rock at Gold and Silver Falls.|