Pesto Spaghetti Squash

By Scoro_5300

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Ingredients

1 (3-pound) spaghetti squash, split in 1/2 lengthwise
1 recipe Roasted Garlic Pesto, recipe follows
1/4 cup Parmesan
Roasted Garlic Pesto:
4 heads garlic
4 sprays olive oil cooking spray
2 cups fresh basil leaves
1 teaspoon pine nuts

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 350 degrees F.

Reserve half of the squash for another use. Place 1 spaghetti squash half, cut side down, on a nonstick baking sheet. Roast for 30 to 40 minutes or until tender. Remove flesh from skin with a fork. Toss with the roasted garlic pesto. Top with Parmesan and serve warm.
Roasted Garlic Pesto:
Preheat oven to 375 degrees F.

Cut tops off garlic. Lightly spray each with cooking oil spray. Wrap in aluminum foil and roast for 1 hour. Let cool before handling. Squeeze pulp from garlic into a food processor. Add basil and pine nuts and pulse until smooth