Pesto Spaghetti Squash

Ingredients

• 1 (3-pound) spaghetti squash, split in 1/2 lengthwise
• 1 recipe Roasted Garlic Pesto, recipe follows
• 1/4 cup Parmesan

Directions

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.

4 heads garlic

4 sprays olive oil cooking spray

2 cups fresh basil leaves

1 teaspoon pine nuts

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.

Yield: 4 servings