Spaghetti Squash for Katy

We are Young-Fun

One of my dear friends requested I make a Spaghetti squash recipe...I have only cooked one once, however accepted the challenge and it turned out wonderfully. Left me feeling a happy full, not an overstuffed you get from pasta sometimes. Katy and I have had many fun times, singing our hearts out to We are Young. Hope you like the recipe Katy! I went with a Green theme in honor of St. Patrick's day.

3 large asparagus

1 zucchini

1 spaghetti squash

1/2 cup of chopped fresh basil

1 1/2 cups of chopped fresh spinach/kale mix

1 tablespoon of olive oil

garlic powder

three cloves of garlic

salt and pepper

shredded parmesan cheese

Pre-heat oven to 375, cut spaghetti squash in half and clean out the seeds, lay face down on a pan and cook for 30 minutes, flip over after 30 and cook the last ten minutes face up. While the squash is cooking, chop your asparagus and zucchini and sauté in a pan with a little bit of olive oil and a sprinkle of salt (15 minutes on low). Using a blender or a food processor, put your garlic cloves, spinach and basil, add olive oil to top of greens. Blend until finely chopped. When the squash is done, put in large bowl, add the zucchini and asparagus and mix. Add the basil and spinach mixture and sprinkle salt and pepper. Mix well. Serve with shredded parmesan on top.

If you want a red version, my lil' sister Bitty makes her Spaghetti squash with Newman's Own red sauce, Morning Star sausage crumbles, onion, parmesan and butter.

Enjoy!