Spaghetti Squash with Pumpkin seed Pesto

The Splendid Spaghetti squash have become our new found favorite vegetable ,for its one of a kind pasta with low calories ,no gluten and no fat. It is also referred as a dieter's dream, a four-ounce serving of spaghetti squash has only 37 calories. The nutty pesto sauce is a flavorsome complement with the mild flavor of the Spaghetti squash.

Kalyn's Weekend Herb Blogging event is celebrating incredible 3rd Anniversary .As part of 3rd anniversary celebration Kalyn is inviting everyone to blog about there favorite vegetable,fruits or herbs. Spaghetti squash is my favorite of the season and I decided to join in the celebration with this unique member of the pumpkin family. Do check out her blog to join in the exciting celebration.

How to Cook the Spaghetti Squash?
Halve the Squash using a sharp knife . Remove the string and seeds now or later when cooked.
For Baking
Preheat oven to 375F . Lay the squash halves on a roasting pan,add a cup of water. Bake for about 40-50 minutes until squash is feels slightly soft to touch.
For Boiling
Set on stove top with in a big pot with 2 cups of water. Boil at medium heat for about 30 minutes.
Clean the core of any string and seeds. Roast the seeds(just as the pumpkin seeds) and use in baking or snacking or salads or pesto.
Using the fork separate the strands ,a gluten-free,low carb ,fat-free Spaghetti is ready to eat in salads or with a sauce.You can even make a pie with the spaghetti squash,I'll plan to post the recipe soon.
Can be stored in the refrigerator in a tight container for up to a week.


(Original recipe posted here)
Recipe Spaghetti Squash with Pumpkin Pesto Sauce
Ingredients
4 cups cooked Spaghetti Squash
For Pesto
3/4 cup Toasted pumpkin seeds or Squash seeds
1 cup greens of your choice, Cilantro,mint,Spinach,Basil or Parsley
2 tablespoon of fresh squeezed lime juice
1 clove of Garlic,minced
1 finely chopped chilly (optional)
1/2 teaspoon salt
1/4 cup Olive oil

Method
To make the pesto,blend all the pesto ingredients in to a coarse paste in a processor or blender,add about 3 tablespoons of water. The pesto can be store in the refrigerator for up to a week.Before serving mix in the pesto and the cooked spaghetti squash.