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Reviews Date of last review
1 Sun October 15, 2006
Recommended By Average Price Average Rating
100% of reviewers None indicated None indicated

Ingredients: 1 medium Spaghetti Squash (about 5 cups strands)
1 1/2 cups Fresh Basil Leaves, packed
1 cup Grated Parmesan Cheese
3/4 cup Olive Oil
3 cloves Garlic
How To Prepare: ----- For The Squash -----
1. Cut Spaghetti squash in half lengthwise
2. Place each half face down on a microwave safe plate
3. Microwave on medium high until you can indent the skin with your finger. Do not overcook. (about 12 minutes). You want the strands to be"al dente" .
4. Allow halves to cool.
5. Remove seeds.
6. With a large fork pull the strands from the inside, working lengthwise.
----- For the Pesto -----
1. Add Basil, cheese, and garlic to the food processor.
2. Chop using pulse action.
3. Add olive oil and pulse until well belnded.
4. Toss Pesto with strands of spaghetti squash.
5. To Serve: Garnish with a sprig of Basil
Number of Servings: 6
Carbs per serving - include all nutritional information if known: Total: 10.1 Fiber: 2.26 Atkins: 7.84
Effort (Easy, Average, Difficult): Easy

Senior LCF Member

Registered: December 2001
Location: Where the wind comes sweeping down the plains...
Posts: 564
Review Date: Sun October 15, 2006 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 0 

Positive aspects of the product (pros): sounds great!

I just harvested my basil before the cold weather hits. I plan to make a lot of pesto and freeze it in small quantities. We love spagetti squash and I'll definitely try it with pesto! Thanks for the meal idea!

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