I absolutely love spaghetti squash ... and pesto. So what could be better than combining the two? Adding some nice gooey cheesey smokiness to the mix! I usually bake my spaghetti squash, but since it was going to be baked again anyhow, I shaved off a little time and microwaved it first. I used up the last of my freezer stash of Kale-Almond Pesto, but any pesto will do nicely.
1 spaghetti squash
pesto to taste (I used about 1/2 c for a small squash)
sliced or shredded smoked provolone (or other smoked cheese)
dry seasoned bread crumbs
- If you have the time and want to bake the squash, slice it in half and scoop out the seeds with a spoon, then brush the inside with a little olive oil and season with salt and pepper. Place the squash on a baking sheet, cut-side down to start. Most people keep it cut-side down, but I like to flip it after about 20" or so to let the sugars start to caramelize a little. Bake 40" or so until tender. If microwaving, add about 1/4" of water to a microwave-safe dish and place the squash in, cut-side down. Nuke for 12-15" until tender.
- When the squash is cool enough to handle, use a fork to shred the strands and transfer to casserole dish. I nuked mine in a small Pyrex, then just poured out the water and shredded the squash into the same dish.
- Toss the squash with pesto to taste. Don't be alarmed if it looks different than mine - shades of pesto vary quite a bit, depending on their ingredients.
- Add sliced tomato to the top, and cover with the smoked cheese.
- Sprinkle a handful of seasoned bread crumbs over the top and dot with butter.
- Bake at 350 until golden and melted - time will vary with vessel used, size, etc., but should be in the neighborhood of 20-30".
I paired my squash with some rotisserie chicken and leftover green beans from a night of Chinese take-out. The beans may not be pretty in these pics after already being reheated once, but they sure were delicious! I wish I knew their secret. They're always perfectly crisp-tender, with just the right amount of garlic. I either end up with more crunch or they're too soft. I'm great with asparagus but need to work on my green beans. ;)