Food & Recipes
Trying to cut back on carbs? Why not use a veggie that has "spaghetti" right in the name?  A 1-cup serving of cooked spaghetti squash has 9% percent of the recommended daily intake of Vitamin C and 3% Vitamin A. It's also is a great source of Vitamin B6, thiamin, riboflavin, niacin, folate, pantothenic acid, and Vitamin K.  Pair it with a pesto that's packed with greens and healthy fats, and you have yourself an easy nutritious dinner you can serve to the whole family. Pesto Spaghetti Squash | NJPrep Time: 5 MinutesCook Time: 40-45 MinutesServes: 4-5 INGREDIENTS
  • 2 Organic spaghetti squash (Dean's List Price: $0.99/lb.*)
  • 1 Jar or container (6-8 oz.) of pesto - we like Delallo Simply Pesto (vegetarian, GF) or Dean's Housemade Pesto (vegan, paleo, GF)
  • Organic parmesan cheese - omit or use dairy-free version if paleo / vegan
  • Roasted cherry tomatoes
  • Cubed & grilled organic chicken
  1. Pre-heat the oven to 400F.
  2. Cut the spaghetti squash in half, and scoop out the seeds - ​we suggest setting them aside and roasting them for a healthy snack.
  3. Drizzle olive oil (or your cooking oil of choice) over each half, and season with salt and pepper.
  4. Roast for 40-45 minutes; let cool for 10.
  5. Once cool enough to handle, gently pull the strands into a bowl using a fork, and mix in pesto.
  6. Add desired toppings, serve, and enjoy!
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