Since January organization mode is in full swing over here, packing my lunches is a habit I needed to quickly get back into. Spaghetti squash is a nice little packed lunch staple for me, at least two dishes for the price of one, and it will replace your pasta! I love it plain with some olive oil and parmesan cheese or tomato sauce, but my favorite is with pesto. Because, well, it’s pesto and it’s the greatest. With no more basil around, I opted to try subbing in kale instead. It’s a really great way as you’re running through the end of a batch of kale to finish it off. So this dish is literally veggies on veggies… win-win! This is easy to do on a Sunday night and boom, two meals out of the way for the week. Could you BE more organized?
- 1 spaghetti squash
- 3 cups of ripped kale (no stems)
- 1/4 cup olive oil
- 1-2 garlic cloves
- 1/4 cup parmesan cheese
- 1/4 cup pine nuts
- pinch dried oregano
- First, roast the spaghetti squash. Pre-heat the oven to 350f degrees, soften the squash whole in the microwave or in the oven (approx. 10 mins in the microwave or 20 mins in the oven), and then slice it in half length-wise. Place the squash flat sides (insides) down on a greased baking sheet and roast in the oven for approx. 30-40 mins. Remove seeds and fluff the squash strands with a fork, set aside.
- Combine all other ingredients in a food processor (start with 1 garlic clove and add a 2nd according to your taste) until smooth and well blended.
- Spoon Pesto on top of squash and serve (or pack!).