Here is my dinner tonight. We had spaghetti squash with marinara sauce and pesto.
To cook the spaghetti squash, I cut it in half lengthwise and scooped out the seeds. I put a little butter on the flesh and then baked it, uncovered, at 350 degrees for about an hour.
Meanwhile we made the marinara and pesto. You can use your favorite sauces from the supermarket or make your own. To make our marinara sauce today, we used a small can of tomato sauce and a 14-ounce can of diced tomatoes. We seasoned it with fresh and dried basil, oregano, fines herbes, salt and pepper. To make the pesto sauce we followed this recipe. We prefer spinach pesto to basil pesto. All you have to remember is 5 ingredients (one ingredient for each finger on your hand) spinach, olive oil, Parmesan cheese, garlic clove, and walnuts.
To serve, place the spaghetti squash in a individual serving dish. Place the pesto over one third and the marinara over the other third. Mix together and enjoy. You can also sprinkle with Parmesan cheese.
I put ours in my fish poaching dishes since marinara means mariner’s sauce. I thought it was appropriate. Happy fish 🙂