I do. I was in college and my mom, sister, and I were all under the same roof. It was the height of “low carb” mania, which I never much subscribed to, but my mom was super into the idea of having pasta-free spaghetti, so we gave it a shot. Much to my surprise, I actually really liked it. The texture of spaghetti squash is tender and the flavor is subtle, lending itself extremely well to pasta sauce and pesto. I still don’t buy into the low-carb thing, because, bread. But I am a fan of eating more vegetables whenever possible. So, spaghetti squash pasta it is! This recipe is simple, requiring just 9 ingredients. Plus, it comes together with minimal effort in about 1 hour! My first idea was to make a white sauce, but it ended up being too heavy for the delicate texture of the squash. Back to the drawing board. My second thought was to make a vegan pesto with sun-dried tomato, and I was so happy with the results! This pesto is full of flavor and distributes beautifully throughout the “noodles,” for a light-yet-satisfying dish. You know it’s a success when you go in for a sample bite, and it’s so good you just sit down and call it a meal. I hope you all love this dish. It’s: SavorySimpleLightSatisfyingLoaded with flavor& Perfect for fall This would make the perfect quick weeknight meal when you’re craving something comforting but not too heavy. It generously serves two as an entrée (with nearly 11 grams protein!) or four as a side dish. If you’re looking for extra staying power, pair the squash with my chickpea bolognese instead! I can’t even explain how delicious that combo would be. If you try this recipe, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to tag a picture #minimalistbaker on Instagram! We’d love to see what you come up with. For more sun-dried tomato and basil goodness, check out our Sun-Dried Tomato & Basil Pesto Pasta, Sun-Dried Tomato & Basil Vegan Meatballs, and Sun-Dried Tomato & Basil Pinwheels. Cheers, friends!
