Whole30 Spaghetti Squash with Pesto


INGREDIENTS
  • 1 medium to large spaghetti squash
  • 3 Roma tomatoes, seeded and diced
  • ¼ cup Whole 30 Pesto (see recipe here)
  • Extra virgin olive oil, optional
INSTRUCTIONS
  1. Poke a few holes in the skin of the uncut spaghetti squash with a fork. Place entire uncut squash in the microwave and microwave for 8-10 minutes on high to get skin pliable enough to cut.
  2. Use a dish towel to remove the squash to your cutting board and cut from end to end in half.
  3. Remove and discard seeds.
  4. Place squash cut side down on a plate or platter and microwave on high for about 15 minutes, using five minute intervals. Once the squash is soft, invert and using a fork, pull and scrape the meat from the squash, finishing with a spoon to remove all flesh from shell. Discard the outer shell.
for full instructions you can go to :    https://www.afamilyfeast.com

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