Pesto Spaghetti Squash

Total Time:
1 hr 10 min
Prep:
10 min
Cook:
1 hr

Yield:
4 servings
Level:
Easy

NUTRITION INFO
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
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.

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.

Yield: 4 servings


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