Spaghetti Squash, A Healthy Twist on Pasta
1 medium to large spaghetti squash
3 tablespoons store-bought pesto
1 tablespoon toasted pine nuts (quickly warm in pan until golden)
3 tablespoons shredded parmesan or asiago or grana padana cheese
Salt and Pepper to taste
1 tablespoon 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, two tablespoons of the cheese and salt and pepper and toss. Warm in sauté pan until ready to serve. Then, sprinkle with nuts, remaining cheese and basil.
Can be made ahead of time. Heat and add the last few ingredients upon serving.