I’m just going to come out and say it…this dish will blow you away! It’s contains so many of my favorite ingredients…spaghetti squash, my new pesto, olives, tomatoes, mushrooms, and fresh herbs. I’m very excited to be sharing this Mediterranean Spaghetti Squash recipe with all of you today. It’s loaded with healthy plant-based ingredients and flavors that pair so well together that you’ll find yourself devouring the entire serving in one sitting.
It’s no surprise that I love spaghetti squash. I even enjoy it roasted with a simple addition of sea salt and freshly ground black pepper. Don’t get bogged down by the idea of having to slice the spaghetti squash in half, de-seed it, and roast it. After you try it once, you’ll realize it is very easy, especially since the oven does most of the work for you. Although the initial cut down the middle can be difficult (especially with large ones), the rest is simple. I usually slice, de-seed, and roast it in the oven while I’m doing other stuff around the kitchen. It takes only 10 minutes. Then simply let it cool, scrape out the spaghetti squash strands (don’t forget to eat some in the process…it’s SO good!), store it in an airtight container in the fridge, and you’re good to go. You now have roasted spaghetti squash prepped and ready to use in any recipe, such as THIS one 😉
So now that I’ve sold you on how easy it is to roast a spaghetti squash (if you weren’t already on-board), go get one the next time you’re at the grocery store. Grab that Sun-Dried Tomato, Miso, Basil Pesto that you have stored in the freezer (which you hopefully made after my post 2 weeks ago) , or any other favorite prepared pesto, roast some mushrooms (don’t skip this step), and make this dish. If you already have the pesto on hand and roasted spaghetti squash in the fridge, it’ll only take you about 20 minutes to have this gorgeous plate of in front of you.
What’s your favorite dish containing spaghetti squash?