The Best Spaghetti Squash Recipe....like ever.

I'm going to tell you all a little secret.

Come closer...a little closer.

You gotta lean in, people!

 Are you ready?

 Sshhh, I'm going to whisper it now.

 I LOVE Saghetti Squash SO much it actually HURTS.

 Hallelujah! There, I said it!

And please don't let the word SQUASH freak you out, okay?!
Have a little faith in fitfabchic. That's ALL I ask. Sheesh!
So I went to the store last week and bought, like, 7 Spaghetti Squashes and really needed to start doing something with them.
I came across an AMAZING Spaghetti Squash pesto recipe the other day and was SO excited to try it!
Seriously you guys, I'm not even joking, you NEED to make this NOW.

 It was seriously balls to the walls redic. Ya feel?

I actually didn't follow the recipe exactly. This is what I did...

I added:

About 2 cups basil
1/2 cup pine nuts
1/4 cup olive oil
1/2 cup parm cheese
salt
2 garlic cloves
BLEND

P.S It's going to be chunky, people! Chunky= GOOD

 

 

After you blend everything together, prepare your spaghetti squash. For those of you who didn't read my last post about cooking spaghetti squash, I will tell you now!
WACK the spaghetti squash in half. Please be careful when doing this. Scrape the seeds out. Place the spaghetti squash into a microwave safe dish, with 1 inch of water added. Microwave for 10 minutes
(seed facing up)
 After you microwave the squash, let it sit for a few minutes to cool down. Then, take a fork, and start scraping the squash and it will turn into noodle-y MAGIC!

 

 

Add the 'noodles' to a large pan. Fold the pesto mixture into the noodles. Dice up 1 large tomato and toss into the pan. You may have to add more salt or pepper.

 

This dish is pesto-y, noodle-y, cheese-y & just DELISH.

 

Enjoy!!