Sunday, August 06, 2006
Pesto spaghetti squash
While I was pottering through the vegetable isles of the supermarket yesterday I chanced upon a spaghetti squash and thought I would buy one and see what it was like. I hunted throught my recipe books but found nothing about it, so as it was the size of a butternut squash I thought I would cook it in the same way. So I cut it in half and scooped out the seeds to leave a somewhat hard flesh in the beautiful speckled yellow shell. I put both seasoned halves into a roasting pan and filled the pan half full with water. I then carefully lifted it into a 200°C oven and placed a flat baking sheet on top - I had forgotten to buy any foil! - and cooked the squash for 40min. Then I removed the pan and retrieved the squash halves. I scooped out the succulent soft flesh - all stringy like spaghetti, the name did not lie - into a bowl and added 2 teaspoons of pesto sauce and mixed it in well. Then I put the flesh back in to the shells and topped them with a handful of breadcrumbs and dotted with butter and placed the halves on the baking sheet. A further 15min in the oven and my dinner was golden brown and smelling gorgeous - and tasting too!!! This has got to be good for the waistline - hardly any fat!!