M. Miscellaneous

Pesto recipe:

2 cups basil

1/4 cup grated Parmesan cheese

1/4 cup chopped nuts (can even be peanuts)

3 garlic cloves

1 tbsp lemon juice

1/4 cup olive oil

pick leaves off stems and wash

put basil, garlic, olive oil and lemon juice in food processor or blender

mix until liquid

blend in parmesan cheese and nuts

add 1 packet stevia if desired to sweeten


Baking spaghetti squash:

Cut squash in half and remove seeds

Place cut side down in a shallow pan with 1/2 inch of water

Bake at 375 for 35 to 45 minutes or until tender

Cut away from rind – will separate into strands

Top as desired


Boiling spaghetti squash may be faster than baking

Remove seeds, cut into large pieces

Boil until tender (30 to 45 minutes)

Cut off rind

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