Spaghetti Squash with Pumpkin seed Pesto

The Splendid Spaghetti squash have become our new found favorite vegetable ,for its one of a kind pasta with low calories ,no gluten and no fat. It is also referred as a dieter's dream, a four-ounce serving of spaghetti squash has only 37 calories. The nutty pesto sauce is a flavorsome complement with the mild flavor of the Spaghetti squash.

Kalyn's Weekend Herb Blogging event is celebrating incredible 3rd Anniversary .As part of 3rd anniversary celebration Kalyn is inviting everyone to blog about there favorite vegetable,fruits or herbs. Spaghetti squash is my favorite of the season and I decided to join in the celebration with this unique member of the pumpkin family. Do check out her blog to join in the exciting celebration.

How to Cook the Spaghetti Squash?
Halve the Squash using a sharp knife . Remove the string and seeds now or later when cooked.
For Baking
Preheat oven to 375F . Lay the squash halves on a roasting pan,add a cup of water. Bake for about 40-50 minutes until squash is feels slightly soft to touch.
For Boiling
Set on stove top with in a big pot with 2 cups of water. Boil at medium heat for about 30 minutes.
Clean the core of any string and seeds. Roast the seeds(just as the pumpkin seeds) and use in baking or snacking or salads or pesto.
Using the fork separate the strands ,a gluten-free,low carb ,fat-free Spaghetti is ready to eat in salads or with a sauce.You can even make a pie with the spaghetti squash,I'll plan to post the recipe soon.
Can be stored in the refrigerator in a tight container for up to a week.


(Original recipe posted here)
Recipe Spaghetti Squash with Pumpkin Pesto Sauce
Ingredients
4 cups cooked Spaghetti Squash
For Pesto
3/4 cup Toasted pumpkin seeds or Squash seeds
1 cup greens of your choice, Cilantro,mint,Spinach,Basil or Parsley
2 tablespoon of fresh squeezed lime juice
1 clove of Garlic,minced
1 finely chopped chilly (optional)
1/2 teaspoon salt
1/4 cup Olive oil

Method
To make the pesto,blend all the pesto ingredients in to a coarse paste in a processor or blender,add about 3 tablespoons of water. The pesto can be store in the refrigerator for up to a week.Before serving mix in the pesto and the cooked spaghetti squash.

Acne Free in 3 Days? - Is it Possible?

Have you been in search for acne cure in the internet these past few weeks? Chances are, you will be directed to a site that says in big bold letters Acne Free In 3 Days! Sounds too good to be true, isn't it? But skeptics are asking what cure is this and if this really works.

Many years ago, I have cystic acne and the feeling is as bad as ever. I tried to surf the net if there is such a thing as effective acne cure that could save me from distress. You see, my acne experienced almost all kinds of acne treatments available in the planet but none of them became my best friend. So when I learned from a site that I could be acne free in three days, I did not hesitate to give it a shot.

The program speaks of a 3-day apple fasting and according to the information, the apples will flush away colon toxins from my system thus it will make my skin acne free in three days. At first I was skeptical at this apple fasting program but out of desperation, I found myself surrounded with apples for three days.

After three long days, I could smell the aroma of apples everywhere I go but hey, I have few to no acne during those days, like magic! It was incredible and I thought the long search of effective acne cure was over. Until day 4 came...

My skin welcomed acne again and they seem to be more dominant than ever! It was like a nightmare so I grabbed the instructions again. Silly me, I did not notice that apple fasting should be a ritual every month, one or twice a month to be exact. But the problem is I can't maintain this.

I can't go on with my life eating only apples even if it will only be for 3 or 6 days every month. So I researched again and I found a more realistic solution. According to the site, I should try to avoid foods that are rich in vegetable oil. Well, this approach is better and more practical and I find it very effective.

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Green Mung Khichidi

Khichdi with Till-Imli-Pudina(Sesame Tamarind Mint) Chutney and Onion Omelet is a classic weekend brunch combo among Hyderabadi families.Kheema and pappad are palatable sides,my sister dearest makes the best tasting kheema and of course Ammi(mom) makes the best Khichdi.With winter like low temperatures my Idli and Dosa batter are not actively fermenting,khichdi turned out to be the quick substitute for brunch.
The lentils in the khichdi are usually Toor(split pegion peas)\Masoor(Split Orange Lentils)\yellow split Mung.

Did you know lentils\legumes is the best food for a healthy heart and its soluble fiber helps in stabilizing blood sugar levels.Read everything you need to know about the lentils nutrition here.
For more heart healthy lentil\legumes recipes,don't miss the My Legume Love Affair event started by Well Seasoned Cook,hosting the fourth helping is Sra of When my Soup came alive.

Recipe Green Mung Khichdi
Ingredients
1/2 cup Whole Green Moong Lentil
2 cups Rice
1 small onion,Sliced
1/2 teaspoon turmeric
1/2 teaspoon ginger garlic paste
1 teaspoon cumin seeds
2 green chillies
1/4 cup mint leaves
Whole spices like 2-3 cloves,1 cinnamon stick

Method
Soak the lentils in water for about an hour.Wash rice and soak in 2 cups of water, for about 10 minutes.
Heat the oil in a medium sauce pan . Add chopped onions ,whole spices,whole green chillies and cumin seeds. saute for a minute and add ginger garlic paste. Roast for a minute with turmeric. Drain the water from rice and lentils . Add soaked rice in to the skillet and roast until rice turns pearly. Now add the lentils with 2 cups of water and mint leaves. Cover and cook until rice is puffed and cooked through.Serve with Till(Sesame) Mint Chutney and Onion Omelet




Which is you favorite weekend brunch combo?