Pesto Spaghetti Squash
Serving Size: 4
• 1 large spaghetti squash cut in half
• 1 tbsp of extra virgin olive oil
• 1 tsp salt
• Ingredients for pesto
Make pesto using my recipe. Set aside.
Preheat oven to 400 degrees F.
Cut spaghetti squash in half.
Drizzle olive oil and sprinkle salt on interior side of each half.
Place halves face down on lined baking sheet.
Bake for 50-60 minutes or until squash is tender and slightly golden brown on the edges.
Use a fork to scrape out the spaghetti squash. Place all spaghetti into a bowl.
Mix well with your desired amount of pesto. Serve individual portions in bowls or plates.
Add extra olive oil, salt, pepper, crushed red pepper or other ingredients, such as roasted veggies, as you please. Enjoy!