Sometimes, I just don’t feel like making an elaborate meal (I know, shocking). I like to roast squash as a quick lunch, and simply add some olive oil, salt and pepper to it at the end. However, as I roasted a spaghetti squash today, I was thinking about how it resembles noodles once you begin to shred it out of its skin (hence its name!). It gave me an idea to add pesto to it! I mixed pesto to some hot, roasted squash, and it was delicious! I always keep some homemade pesto in my freezer for a quick meal. You could also add some pasta sauce to the squash, if you don’t have pesto on hand.
Super easy lunch, and very filling! I ate 1/4 of the squash and was satisfied.
On to other news: stay tuned because beginning in January, I will be choosing a vegetarian food item each month, and will showcase some recipes (all dairy-free!) using the chosen item. I promise they’ll be yummy! If you have a specific item you’d like to get recipe ideas for, leave a comment with your suggestion!