I used to think that Spaghetti Squash was too difficult to make, so I avoided it. However, once I realized that all I needed to do was boil it, peel the skin off and take the seeds out, it has become a staple food source during the fall and winter months. It’s sweet, earthy taste contrasts nicely with the creamy pesto sauce in this dish making a delicious gluten free meal. .
How Healthy Is That?
Not only do I love Spaghetti Squash because of its nutritional content, but it is also the perfect replacement for pasta in many gluten free dishes. Spaghetti Squash is low in Saturated Fat, and very low in Cholesterol. It is a good source of Niacin, Vitamin B6, Pantothenic Acid, Potassium and Manganese, and an excellent source of Dietary Fiber. It is high in Beta Carotene and Vitamin C and so has beneficial antioxidant and anti-inflammatory properties. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=63
Boiling (My Preferred Method): Heat a pot of water large enough to contain the whole squash. As the water is boiling, carefully add the squash, cover and cook for 20 to 30 minutes, depending on the size. When a fork pokes easily into the flesh, the squash is done. Remove from the pot of water and let cool for 10 to 20 minutes for easier handling. After cooling, cut the squash in half. Remove the seeds and then scrape the pulp out with a fork.
Recipe Ingredients
4 oz Extra Firm Tofu, drained and pressed
¾ Cup Parsley
¼ Cup Cilantro (optional)
¼ Cup Pine Nuts
¼ Rice Milk, plain
½ Cup Olive Oil
Salt and Pepper to Taste
Recipe Directions
Place Tofu, Parsley, Cilantro, Pine Nuts, and Rice Milk in food processor and blend until smooth.
While food processor is running, slowly drizzle in Olive Oil and continue blending until thick and creamy.
Add salt and pepper to taste and pulse to distribute evenly.
Serve on top of freshly steamed Spaghetti Squash.
Garnish with Parsley, if desired.
**Optional--You can omit the tofu and make a traditional pesto, if desired.
Serve Immediately
Serves 3-4
Copyright 2010
Lisa Casey, M.S.Ed of Living, Loving Food
All rights reserved.
If you re-post this recipe, please give credit where it is due and post a link to http://livinglovingfood.blogspot.com/2010/03/i-used-to-think-that-spaghetti-squash.html
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