Pesto Spaghetti Squash
- 2 cups fresh basil leaves
- ⅓ cup pine nuts
- ½ cup olive oil
- ¾ cup grated Parmesan cheese
- 4 garlic cloves, peeled
- ½ tsp. coarse sea salt
- ½ tsp. ground pepper
- 1 spaghetti squash
- ¼ cup pesto sauce
- additional Parmesan cheese to sprinkle
- olive oil to brush squash
- 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 mason jar with a lid or other similar container in the refrigerator for up to one week.
- Preheat oven to 375 °
- Cut squash in half and remove all seeds from the center of both halves. Brush inside with olive oil and sprinkle lightly with salt and pepper.
- Pour ½- 3/4 cup of water into a baking dish and bake for 30 minutes.
- Remove from oven and scrape insides with a fork up to ½" from rind until a majority of the squash is long and stringy like spaghetti noodles.
- Divide garlic pesto sauce between the two halves and stir well. Top with fresh basil and a sprinkle of Parmesan cheese. Serve warm.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=31723
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