My pesto pasta salad is delicious, but very high in carbs: 43 grams per serving. Substituting spaghetti squash for the pasta gives you a very similar experience in terms of taste (admittedly with a different texture), for far fewer calories and carbs, and more nutrients from the squash.
- 1 small spaghetti squash (about 2 pounds)
- ½ recipe pesto sauce
- Preheat oven to 400 degrees F.
- Using a large, sharp knife, cut the squash in half lengthwise (microwaving it for 2 minutes softens it a little and makes cutting easier). Using a spoon, remove the seeds and pulp.
- Place the squash halves, cut side down, in a 9 X 13 baking dish. Add enough water to come ½ inch up the sides of the baking dish. Cover with foil and bake 45 minutes. Turn over (carefully, the pan and water will be very hot and hot steam will escape), cover again and cook 15 more minutes, until very tender. Allow to slightly cool. You should end up with about 1 lb. cooked squash.
- While squash is baking, prepare the pesto sauce.
- Rake a fork back and forth across the squash to remove its flesh in strands. Transfer to serving bowl. Mix in the pesto sauce (diluted with 1 tablespoon water if needed). Serve immediately.