Occasionally I’ll cover foods other than pastries on Carpe Crustum because one cannot live on bread alone.
Today I am going to share with you my Pastaless Spaghetti Pesto dish. So, how are we going to make spaghetti without pasta? Easy. Use spaghetti squash. Spaghetti squash is a wonderful substitute for noodles, and though the texture and flavor isn’t quite the same, it’s just as filling, way less calories, and holds the flavor of whatever you cook with it amazingly well.
2lb. (or so) spaghetti squash
3 chicken sausages (Trader Joes has wonderful flavors available. I like the garlic or the tomato basil for this dish)
1/2 large white onion, chopped
3 cloves garlic, minced
1 cup cremini mushrooms, sliced
fresh parmesean to taste
pesto to taste
2 tablespoons olive oil
Preheat your oven to 350deg. Slice your squash in half, long ways. Be careful when you do because the squash is thick and tough. Scoop out the pulp and seeds and spray/baste the inside of the squash with the olive oil. Bake on a sheet for 45min.
15min. before squash is done:
In a dutch oven or large bottom soup pot put the rest of your olive oil. saute the garlic and onions on high for minute or two. Add the sausage and saute for 2 min. then add the mushrooms. Reduce the heat to medium and cook everything together for 4min. reduce heat to extremely low to keep your food warm.
Take your squash out of the oven and let it sit for 5min. Using oven mits to hold the squash (because it’s hot) use a fork to scrape out all of the fiberous, spaghetti-like insides. Put everything that you scrape out into the pot. Add the pesto and Parmesan and mix it all together really well.
Serve with garlic bread, french roll, or sour dough breadsticks.
Mine came out to be about six servings, each serving was 183 calories. Most of my calories came from the pesto itself as well as the cheese.
*note: the two pictures are not mine. click on them to see the source websites