celebrate

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Today we are celebrating J's 26th! It seems to have become a whole-memorial-day-weekend affair {lucky guy}, and that is fine by me. Today I will be busy baking cheesecake, as requested by the birthday boy.

After yesterday's post, I thought it would be the perfect time to share another recipe.

I cant take full credit for this recipe, as I was inspired by Alex. I was going to copy the recipe exactly, but I was walking through Whole Foods and saw organic spaghetti squash. I thought hmm what can I do with this?

food photographer I am not 

Spaghetti Squash with Broccoli Pesto

-       1 spaghetti squash

-       3 heads of broccoli

-       3 cloves of garlic

-       handful of pine nuts, finely chopped

-       red pepper flakes

-       S&P

-       olive oil

-       Your favorite organic sausage (I use Applegate organics roasted red pepper)

-       Cherry tomatoes, halved

-       Parmesan cheese for serving

*   *please use all organic ingredients*

Pre-heat the oven to 375 degrees. Cut the spaghetti squash in half lengthwise and scrape out the seeds. Sprinkle the flesh with olive oil, salt, and pepper and bake flesh side down for 40-45 minutes, or until soft.

While the squash is baking, prep the broccoli into florets. Steam the broccoli for 5 minutes or so, until very soft. Using a sharp knife, cut the broccoli finely. Mix the broccoli in a saucepan over med-low heat with ¼ cup of olive oil, pine nuts, garlic, red pepper flakes, S&P until flavors are mixed.

Move broccoli mixture to a bowl and warm some more olive oil over medium heat in the same saucepan. Brown the sausage for a few minutes, add to the broccoli.

When the squash is done, remove the “spaghetti” with a fork and add to the broccoli and sausage. Throw in the cherry tomatoes, and season with S&P to taste. Serve with grated parm if desired. Enjoy!

In other news, Rugs USA is having an 80% off sale for the holiday weekend on their bestselling rugs. I was lucky enough to snag this rug for our bedroom.