Yeah, I missed a couple of days. I promise to make up for it soon, and starting tomorrow hopefully my posts will be more interesting. Not that MORE ISA TESTERS isn’t interesting…
Linguine with Edamame Pesto
What a fantastic idea. Delicious, green, fresh tasting pesto, without all the fat. I love love love this recipe. Paired here with linguine, mushrooms and onions, this was a very satisfying meal.
I had pesto leftover, but I wanted something a bit lighter at lunchtime – what’s a girl to do? Spaghetti squash was the perfect solution. If you’ve never cooked up one of these gems, I highly suggest you do. I just cut mine in half (it was fairly small), put it cut-side down on a baking sheet and put it in a 375ºF oven for about 30 minutes, until it was nice and tender. Larger squash will take a bit longer – you’ll know it’s done when you can easily pierce the flesh with a knife.
Now the fun part! Just take a fork and run it along from stem to stern, the flesh will separate itself into lovely spaghetti-like strands all on its own.
Spaghetti Squash!
Edamame Pesto with Spaghetti Squash
Then just use it like you would spaghetti! It was really fantastic topped with Edamame Pesto and crushed red pepper flakes, eaten out on the back patio on a cool day.
Last, I’ll leave you with a picture of Fauxstess Cuppies (from VWaV). I made these ages ago but never got around to posting the photo. And with all this healthy food I’ve been posting lately, I feel the need to balance it out with a hefty dose of sugar.
Fauxstess with the Mostest
