Pesto Spaghetti Squash
Pesto spaghetti squash is such a simple dish to make and is incredibly tasty both hot and cold. In just a few simple steps you will have a delicious and healthy “spaghetti” dish the whole family will love. When roasted or baked the spaghetti squash naturally has a sweet taste to it. When pair with a savory sauce like pesto the two flavors come together beautifully. The best part about this delicious dish is that it is very healthy. Both pasta and spaghetti squash have low amounts of fat, salt, and fiber. However, pasta has over 100 calories, while spaghetti squash has only about 20 calories, is richer in protein, and has far fewer carbs than pasta’s 31 grams. Spaghetti squash is not only low in carbohydrates but is also rich in antioxidants, such as vitamins A and C, B-vitamins, beta-carotene, lutein, zeaxanthin, and essential minerals. It also contains the essential fatty acids omega-3 and omega-6, and has potent antimicrobial properties. It is a guiltless treat and definitely a better choice than your regular pasta
When I don’t have homemade pesto sauce stored in the freezer my number one go to brand that I genuinely love to use is a brand called Classico Traditional Basil Pesto. (No I’m not getting paid to say this. This is a genuine review of a brand I’ve used many times and love.) It comes in a small jar and is usually found in the pasta sauce aisle of your supermarket. I’ve tried other brands but many others were so bland. This is the only one that is really packed with great flavor. You can spread it over crostini and serve like a bruschetta, mix it into any pasta salad, or even use it as a marinate for your choice of protein. It’s one brand that I always make sure to keep on hand to use in a pinch.