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Spaghetti Squash Genovese

October 28, 2014

There is a delightful Italian recipe called Spaghetti Genovese, I never quite understood pasta and potatoes in the same dish, but being the pesto lover that I am, I never questioned it too far. To cut down the carb content it only made sense to use spaghetti squash, and size down the potatoes to those creamy flavorful minis. A must try adaption of an classic Italian favorite.

1 small spaghetti squash, roasted

12-15 small red, yellow and purple potatoes (usually called tri color, in a mesh  bag)

1/3 lb. fresh green beans

1/2 C. pesto ( made with fresh spinach tonight)

3-4 T. freshly grated parmesan

Prepare pesto.(I substituted spinach for kale- no need to salt and macerate spinach)

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Roast the squash. Cut potatoes in half.  Cut off tips of  green beans, and cut them in half  as welI .

I boiled the green beans and potatoes together,in a small amount of water, until fork tender.

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Drain well. Strand the squash and mix with the potatoes and beans.

Toss with pesto. Grate cheese over top and serve immediately.

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