Leela and I are doing much better today, she was back to her old begging self around dinner time.
And I’m looking forward to a nice, long run to a new playlist shortly to blow off a little steam. Still feeling a little fried and already looking forward to the weekend, but better news about my grandma today and hopefully we’ll be able to visit again tomorrow. So on to dinner! I harvested one of our accidental spaghetti squashes from the garden.
Along with plenty of fresh basil for a pesto dish.
I created a simple pesto in the Vita-Mix sans nuts since I was already mixing it with heavy tofu and squash.
- 2 cups fresh basil leaves
- 3 cloves of garlic
- 1/4 cup fresh parsley
- 1/4 cup olive oil
- 1/2 tsp. salt
- 1/4 tsp. pepper
Blend all ingredients in a high speed blender and enjoy. Makes 2-4 servings.
I seeded and steamed the squash halves in the microwave cut side down on a plate of water for 10 minutes. While steaming, I crumpled an 8 oz. chunk of pressed tofu into a large fry pan and sauteed with a little olive oil until golden. Then scooped the steamed squash into the pan.
And mixed in the pesto for a gorgeous green mixture.
My little spaghetti squash actually had a lot of flavor, especially saturated in pesto. The crisped tofu added a nice texture and the dish packed a lot of garlic and basil flavor.
You could use spiralized zucchini or even pasta in place of the spaghetti squash, but I’m a fan of adding more veggies where I can – pureed into sauces, in place of pasta, rice, as wraps – it’s all good. And it’s especially good during stressful times to mask nutrient-packed veggies as comfort food. :-)
But the dish overflowed my mini compost bin, time to empty it again!
Maybe after my run.