Pesto Spaghetti Squash

By cooksalot

Ingredients

• 2 cups fresh basil leaves
• 1/3 cup pine nuts
• 1/2 cup olive oil
• 3/4 cup grated Parmesan cheese
• 4 garlic cloves, peeled
• 1/2 tsp. coarse sea salt
• 1/2 tsp. ground pepper
• 1 spaghetti squash
• 1/4 cup pesto sauce
• additional Parmesan cheese to sprinkle

Preparation

Step 1

Combine basil, olive oil, garlic, salt, and pepper in a blender or food processor. Mix until smooth and well combined.
Stir in grated Parmesan cheese.
Store in a small glass jar with a lid. Will keep for up to one week.
Preheat oven to 375 °
Cut squash in half and remove all seeds from center of both halves. Brush inside with olive oil and sprinkle lightly with salt and pepper.
Pour ½- 3/4 cup of water into baking dish and bake for 30 minutes.
Remove from oven and scrape insides with a fork up to ½" from rind until most of the squash is long and stringy like noodles.
Divide garlic pesto sauce between the two halves and stir well. Top with fresh basil and a sprinkle of Parmesan cheese. Serve warm.
Enjoy!