Hi friends,

We're sticking to our New Year's resolutions here at The Well Daily and trying to include more veggies with every meal. Here's one of my favorite ways to sneak squash into my diet!

xoxo,

Sukey

If you haven't tried spaghetti squash, you're missing out on the magic. When cooked, its fibrous flesh unravels into spaghetti-like strands that are perfect with pasta sauce, pesto or simply drizzled with olive oil. It's a cinch to make—and cures your pasta craving for a fraction of the calories. Serve it up as a side dish or a surprisingly satisfying meatless main course.

Spaghetti Squash with Sage and Walnut Pesto

• 1 medium-sized spaghetti squash
• 1/3 cup walnuts soaked in water for 1 to 3 hours
• 2 cloves garlic
• 1/4 cup chopped fresh parsley
• 1 tablespoon fresh sage leaves
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 tablespoons extra virgin olive oil

Preheat the oven to 375. Slice the squash in half and remove the seeds. Pierce the rind with a knife several times and coat the inside skin with a thin layer of olive oil. Line a baking sheet with foil or parchment paper and place the squash cut side down. Bake for 40 to 45 minutes or until a fork can pierce the skin easily.

While the squash is cooking, combine the parsley, sage, garlic, salt, pepper, walnuts and olive oil in a blender and blend well, adding a bit of water if necessary. When the squash is done, let it cool before scraping the flesh lengthwise with a fork to separate the strands. Combine the squash and pesto in a bowl, toss and season to taste.

Tap the Well: 

• Don't believe us? Watch the spaghetti squash magic in action.
• Spaghetti squash delivers big on vitamins A, B and C and potassium but is low in carbs and has less than 50 calories a cup. For the sweetest squash, look for a deep yellow rind.
• Like pumpkin seeds, squash seeds are delicious when roasted. Follow these simple steps for a healthy crunchy snack.
• Up the protein but keep it meatless by tossing in chickpeas or tempeh. Other add-ins we like: sun-dried tomatoes, roasted red peppers and kalamata olives.