Roasted Spaghetti Squash with Creamy Pesto Sauce
The idea for this recipe began a couple weeks ago during a trip to Whole Foods. I was perusing the food in the prepared foods/deli section and saw spaghetti squash with basil, fresh tomatoes, and feta. It looked fantastic. I put it in the back of my mind (where many things go to never return).
Side note: While at Whole Foods, G, my 3 year old, was also looking at the prepared foods and said “Mommy, come look. My favorite!” I moved down the counter to see what she had discovered, thinking that chocolate was involved. No, what she had picked as her favorite was a large turkey breast. The kind that is in the white wrapper that gets sliced for deli meat. Funny, considering I don’t think she has ever eaten deli meat in all of her 3 years.
Anyway, back to the recipe which I placed in the back of my mind. A couple days later, Two Peas and Their Pod posted a spaghetti squash recipe. I happened to have a couple spaghetti squash stashed in my garage (is that a strange place to store produce?) so I knew spaghetti squash was going to be on the dinner table.
I decided to make a creamy vegan pesto sauce since I had fresh basil I had purchased at Whole Foods in case I wanted to make the tomato basil feta spaghetti squash.
This dish is super simple to make. It is comforting and rich tasting without any of the guilt. No worry about this meal going to your hips. Or adding to your post baby #3 belly.