Happy Halloween! I’m writing this post in between many trips to the front door handing out candy and checking out some really cute costumes … like a fairy/butterfly on inline skates. Yesterday I was so busy catching up on house work, mowing the lawn so kids could find our house, relaxing, and playing with dogs that I didn’t get a chance to carve our pumpkin. So my hubby did an awesome job of it today.
Isn’t it cute? And aren’t I a lucky girl for having such a creative hubby? :-)
And Miko has been having a blast greeting all the trick-or-treaters practically running out the door to slurp their faces.
When he’s not itching himself on the side of the house. :-P
I kept dinner simple and quick using a little spaghetti squash and basil leaves from the garden. I was craving something creamy and experimented with a tofu pesto recipe that was a success.
The Raw Project
Creamy Tofu Pesto
- 1 cup pressed tofu chunks
- 1 cup packed fresh basil leaves
- 2 cloves of garlic
- 3 tbsp. olive oil
- 1/2 tsp. salt
- 1/4 – 1/2 cup of water, as needed
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Enjoy! Makes 2 to 4 servings. Serve with pastas, salads, squashes, spiral sliced zucchini.
The sauce looks like a green ricotta cheese and the creamy, but firm and rich texture is a lot like it too.
I steamed the spaghetti squash halves cut side down in a plate of water in the microwave for 10 minutes, then stuffed them with the sauce.
And baked in the oven at 350 degrees for 10 minutes to crisp the edges and heat up the sauce.
It made a gorgeous dinner.
Until I mushed and mixed the sauce into the squash. Then it was a rich, creamy, and tasty mess of spaghetti squash noodles.
The creamy texture and kicky basil and garlic flavors coated the squash wonderfully for a hearty and satisfying dinner that was fun to eat. But left a little room to sample some Laffy Taffy and Sweedish Fish.:-)