Delicious Spaghetti Squash
Spaghetti with a healthy twist.
1 medium to large spaghetti squash
3 T C store bought pesto
1 T toasted pine nuts (quickly warm in pan until golden)
3 T shredded parmesan or asiago or grana padana cheese
Salt and Pepper to taste
1 T shredded fresh basil
Fill a large pot with salted water. Cut squash in half with serrated knife, remove seed portion and place in water. Boil and cook until fork tender. Allow to cool enough to handle
Using a fork going lengthwise, scrape entire squash until only left with skin. Discard skin. While still warm, add pesto, 2 T of the cheese and salt and pepper and toss. Warm in sauté pan until microwave, sprinkle with nuts, remaining cheese and basil and serve.
Can be made ahead of time then heat and add the last few ingredients upon serving.