First off was the spaghetti squash. Be forewarned that halving it is a very dangerous feat for all fingers involved, but after that it's pretty much smooth sailing. However, it bears repeating; halve your squash with extreme caution.
|Yes, that's the floor. I needed leverage!|
Once divided, enjoy the aroma that reminds you that this is going to be no more fun to de-seed than a pumpkin.
Because I was really out of my element roasting squash I was hesitant to deviate from the recipe. So, the only variation that occurred was that I didn't use fresh herbs on the pan. And guess what? The dried worked fine.
|The oil & herbs on top serve no purpose; it was just transferred when I flipped 'em.|
Remember to scrape all the way down to the skin. Much like an avocado, you'll know when you've gone to far.
Eventually you'll wind up with a great big mound of vegetable spaghetti.
Unexpectedly, my basil plant has been flourishing since I brought it indoors from the sunroom for the winter and I had just enough of its giant leaves to make a nice batch of pesto using the VR recipe.
|If you look closely you can see the surrender flag leftover from when I thought it was a goner.|
I was all zested out, so I substituted 1/4 cup of lemon juice for the lemon zest. I also added 2 tsp minced garlic and cut the oil by 1/3. It was good, but I prefer my pesto creamier, i.e. even less oil and more nuts.
In general, I'm not a huge fan of pesto; so, I don't make it often. But with the spaghetti squash it was infinitely superior than on traditional pasta. Serving it on a vegetable rather than macaroni really cuts the richness to a tolerable and more healthful level.
For leftovers I tossed in some tomatoes and it was even better.
Tip: For whatever reason, it's much easier to navigate and print recipes from Gavan's site than directly from Vegucating Robin.