Pesto Spaghetti Squash
- 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
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
Recipe courtesy of Juan-Carlos Cruz