Spaghetti Squash with Basil Pesto

This easy-to-make recipe offers a quick and satisfying meal.

Ingredients for the basil pesto

•    ¼ cup pine nuts or cashew nuts

•    1 garlic cloves

•    1 cup fresh basil leaves, packed

•    ¼ cup extra virgin olive oil

•    ¼ cup freshly grated Parmesan cheese

•    tsp of black pepper, ground

•    tsp of salt

Instructions

•    Add all of the pesto ingredients to a processor, and blend well. Adding the olive oil slowly, while the processor is running, will help keep the oil from separating and help it emulsify.

•    Thus you’ve got about ¾ cup of basil pesto. You need 3 tbsp of basil pesto for spaghetti squash recipe.

Here are the nutrient facts of pesto:

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Ingredients for the spaghetti squash

•    1 large (about 5 pounds) spaghetti squash

•    3 tbsp of basil pesto

•    1¼ cups of coarsely grated parmesan cheese, divided

•    2 tbsp of Italian herb blend

•    2 tbsp of olive oil

•    Salt and ground pepper to taste

Instructions

•    Preheat the oven to 400 °F.

•    Now wash the outside of the spaghetti squash and then cut in half lengthwise and scoop out the seeds.

•    Cut the ends off the squash and rub the insides with a little olive oil and the Italian herb blend. 

•    Spray a baking sheet with non-stick cooking spray, and place the spaghetti squash halves on the sheet.

•    Bake the squash for about 50 minutes.

•    Remove from oven and let cool for a few minutes.

•    Using a fork, scrape squash out of skin and place into a bowl.

•    Mix the pesto along with the cup of parmesan cheese and then season it with salt and pepper.

•    Add the squash in the pesto mixture, pour into the gratin dish, and sprinkle ¼ cup of Parmesan cheese on the top

•    Bake it for about 30 minutes.

•    Serve.

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