So, I’ve made no secret of my love for pesto. In fact, I profess it quite often: take exhibit A. But I insist on basil pesto. I love arugula, kale, and spinach – you name it – as much as the next person. But it shouldn’t go in pesto. Basil goes in pesto. That’s my story, and I’m sticking to it.
And add a little bit of gorgeous pesto to this dish? It is RIDICULOUSLY good. I don’t mean to be all shouty and everything [read: yes I do], but this literally deserves it. And honestly, the pesto just adds so. much. flavor. You don’t even need a sauce or anything. I mean, if you wanted to add one, more power to you. You do know that I will support any sauce undertaking of any kind, obviously. Always.
Also, as a testament to how good this was: I called the sous chef when he was on his way home from work, and asked him how hungry he was [so, you know, make two spaghetti squashes or one. Because my husband can eat. Seriously eat. And I love him for that. Because I seriously like to cook]. He insisted he wasn’t that hungry, and added that he would only take a protein shake for lunch, didn’t need leftovers. So naturally, I make both spaghetti squashes. And he has seconds. And asks for lunch the next day. So there you have it. Delicious, clearly [#souschefapproved].
Oh, by the way, whip this baby up and you’ve just consumed your vegetable quota for the week. In the most delectable of ways, might I add. So go ahead. Have pizza every single other night. Or wine [invite me over for some? K, thanks.]. You earned it. You’re welcome.
P.S. don’t worry about the loads of Parmesan cheese in here. It’s like, protein, or something.