A couple weekends ago, we headed out to the beach on the later side of a Friday afternoon. It was way too late to get to the house and first start preparing dinner, so we met my in-laws out at Serafina for dinner. Generally I try to avoid too much Italian food as I always feel heavy and bloated after. It seems to be the easy go to with family since there's something to please everyone. I was tired and didn't want to start searching for other options, so agreed to go.
And I have to say I was very pleasantly surprised with the menu! There were a number of options for me (which is rare when we eat out at a non-vegetarian restaurant). I'm usually stuck with the one vegan option. I'm not picky, so it works out okay most of the time, but it's a real treat to have options;)
I decided to stay away from the pasta and fried eggplant, zucchini, whathaveyou to attempt a lighter dinner. I ordered the spaghetti squash and I totally fell in love.
I'm a serious squash girl as you can see in this recipe, or this one, or this one, or a ton more on this blog. That said I historically would pass right by the spaghetti squash every time I saw it in the market. I thought it was boring and watery and blah. I entirely overlooked the fact that is was a perfect carrier for other bold flavors.
Furthermore, it's supereasy to cook making it an amazing family dinner option.
I bought myself some prepared pesto and beans and frozen limas and poof, dinner was served.
Here's how I did it:
- 1 spaghetti squash
- store bought pesto (vegan of course)
- 1 can of (Eden brand) cannellini beans
- 1 can of (Eden brand) northern beans
- frozen lima beans
- juice of half of a lemon
- sea salt
- (and although I forgot them on the counter) toasted pine nuts (as many as you like...a few tablespoons will do)
- Preheat the oven to 350 degrees.
- Cut the squash in half and remove the seeds.
- Place the squash cut side down in a baking tray and add 2-3 cups of water to the bottom of the pan until it is covered in water.
- Cook the squash until fork tender (apx. 35-45 min).
- When finished, remove the squash and flip it cut side up to start to cool.
- Meanwhile, rinse the beans and defrost the limas (by running all 3 under hot water in a colander).
- When it's cool enough to touch start to scrape out the meat with a fork (scrape it width wise, not length wise).
- Place a portion of squash on a plate.
- Add a couple tablespoons of pesto, a heaping spoon of the beans, a sprinkle of sea salt, and pine nuts.
- Serve immediately and savor.
(Oh and I served this with cinnamon sautéed sweet potatoes and carrots.)