OH HELLO THERE, READER FACE. Can you do me a favor really quick? Forget everything you know about Spaghetti Squash.
Oh, you don’t know that much about Spaghetti Squash?
Fair enough. This will be easy for you.
Pesto Spaghetti Squash
2 Spaghetti Squash
1 Small Greek Yogurt (5.3 ounces)
Small Jar Basil Pesto
Cut the squash in half, long ways. Don’t be fooled, this is not for the faint of heart. You might break a sweat if you’re lazy in your daily living. However, I found that it is a little easier if you cut the tip off of each end.
Scrape out all of the seeds and “insides” and season the squash with Olive Oil, salt and pepper. Lay each half face-down on a cookie sheet and roast for about 45 minutes to an hour at 375. Yes, that’s right. Face down.
When I first tried this, I thought it was a joke. It is not.
You will know it is done when the top of the squash is tender. Not like the dating app, Josie Grossy.
Let the squash cool and when it is cool enough to work with, take a fork and scrape the “fruit” away from the “skin” of the squash. It should be pretty easy.
Thoroughly mix in the yogurt and pesto. If you have a lot of pesto left in the jar that you can’t get out, pour a little balsamic vinegar in and shake it like you’re a prettier version of Taylor Swift. I love balsamic so this gives it an extra little zing of tasty.
Seriously, if you have any hesitations or think this is weird….the last time I made this, my friends basically scraped the bowl and there were zero leftovers.
I was disappointed in a deep and real way.