Skinny-Belle (4 of 9)

Skinny-Belle (7 of 9)

Skinny-Belle (6 of 9)

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Skinny-Belle (8 of 9)

Get your pasta, sans the wheat belly. 

I really am starting to think I take an abnormal amount of food photos. And I mean more than your average blogger. Food is literally always the best model. It never complains, it always looks BEAUTIFUL, and it just patiently sits there and lets me click away to my heart’s content until I have captured it from every angle humanly possible. Like I said, probably not normal.

But anyways, this Pesto Parmesan Spaghetti Squash is to die for

If you haven’t discovered the magical unicorn-like nature of Spaghetti Squash yet, get out from that rock you’ve been hiding under. I never thought something could make me as happy/satisfied/in love as pasta could (yes, love) but spaghetti squash comes pretty damn close. Considering it is a squash and all. 

Spaghetti Squash is really low in calories (!!!) and high in fibre. Both very good things. It also literally looks like pasta when you pull it out of it’s shell. Probably should’ve taken a photo of that too, but once I started eating it I pretty much didn’t take a breath until it was done. Oops. 

Want to make your own Pesto Parmesan Spaghetti Squash? Here’s the recipe:


  • 1 medium spaghetti squash
  • grated parmesan cheese
  • 2 eggs
  • Italian spice mix (basil, parsley, oregano, thyme, etc)
  • Pesto sauce
  • Salt
  • Pepper
  • EVOO (extra virgin olive oil)

Step 1: Preheat oven to 400 degrees. Half your squash lengthwise, and take out the seeds and yucky bits from the middle with a spoon.

Step 2: Lather up dat squash in olive oil, and put your Italian spice mix, salt, and pepper on the face of the squash. 

Step 3: Place your squash face-down on a baking sheet and bake for 35 – 40 mins. 

Step 4: Now, take the squash out of the oven and carefully flip over both sides to they are face up. Generously sprinkle your parmesan cheese (I am always very generous with my cheese) on top. Take your eggs and crack one into each of your squash halves. Add more parm.

Step 5: Get that pesto sauce ready and place a few dollops on top of the egg. Finally, add a bit more salt + pepper + spices on top and put that bad boy back in the oven for another 10.

Das how you do it friends 🙂

Thoughts?? Love? Hate? Are you on the spag squash train like me or do you have another “fake pasta” that you prefer? Comment below!

PS: Click here to get another fantastical spaghetti squash recipe. 






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