I don’t know about anyone else, but I love seeing the spring produce coming in. It’s like seeing the flowers finally pop from the bulbs – they are signs that warmer and longer days are on their way. I know many people live in warmer places so that may not be true, but I have always lived in more Northern places. I love winter, but as with any season I find by the end I am ready to move on.
Still, at this time of year, I’m not quite ready to break into grilling mode. But I am also more in the mood for something a bit lighter as well. This spaghetti squash with pesto and roasted vegetables is the perfect compromise. It’s easy to make, low carb and a lovely combination of spring flavors but indoor cooking.
I’ve always been intrigued by spaghetti squash but haven’t really used it all that much. I have had it a few times when I have been out and have come to the conclusion that with the right flavorings, it can be really good, but if left too plain it’s a bit dull. Kind of like polenta, but that’s for another post.
The combination of roasting the spaghetti squash and tossing it with pesto gets rid of any concerns of it lacking flavor. I usually make my own pesto – arugula pesto is a favorite – as the flavor is definitely better and it’s really easy, but you can also use a bought version. The roasted vegetables mixed in then add some depth of flavor and make it a meal. You can easily leave it like this and have a vegetarian meal, but you can also add some meat such as seafood (we had it with some seared scallops and it was really good, shrimp would also go well), or some sliced chicken or steak.
This is a meal that’s wonderfully hands-off and is perfect for this time of year, or any time you are looking for an easy, low carb and flavorful bowlful. Enjoy!
- 13oz or 365g spaghetti squash rings (weight without seeds)
- 1small fennel bulb
- 1/2 red pepper
- 10 asparagus spears
- 2 tablespoons pesto
- Preheat oven to 400°For 200°C
- Cut the spaghetti squash into rings approximately 1in thick, leaving the skin on but removing seeds from the middle. Lay them on a baking sheet and lightly drizzle with olive oil, sprinkle over a little salt and pepper on both sides and rub in.
- Cut the end off the fennel, cut in half lengthwise and slice. Divide larger slices and place all in a baking dish. Drizzle over a little olive oil and toss.
- Slice the pepper and trim the ends off the asparagus, cut each into two or three lengths and place pepper and asparagus in another dish/on a baking sheet. Toss with olive oil as well.
- Bake each in the oven until tender and gently browning – they will take slightly different times to cook so you can either remove as ready or stagger when you put them in (I’d suggest putting the squash in slightly earlier so you can take it out and remove skin while the rest finishes).
- The spaghetti squash will take 30-40 min, the fennel approximately 30 min and asparagus and peppers 20 min.
- Once the spaghetti squash is cooked, carefully remove the inside from the skin and break up the strings to ‘shred’. Stir through the pesto then mix in the other vegetables and serve.
- Serves 2.
Weekday Supper recipes are great for when life gets busy! It’s easy to find them. Search the #WeekdaySupper hashtag across social media or click here for more on our Sunday Supper website. Also check out the Weekday Supper Pinterest board for plenty more ideas and inspiration.