Pesto Spaghetti Squash
Serves: 2
Imelda VonRueden
1 January 1970
Based on User reviews:
39
Spice
60
Sweetness
48
Sourness
44
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350 degrees F
2
Reserve half of the squash for another use
3
Place 1 spaghetti squash half, cut side down, on a nonstick baking sheet
4
Roast for 30 to 40 minutes or until tender
5
Remove flesh from skin with a fork
6
Toss with the roasted garlic pesto
7
Top with Parmesan and serve warm
8
Preheat oven to 375 degrees F
9
Cut tops off garlic
10
Lightly spray each with cooking oil spray
11
Wrap in aluminum foil and roast for 1 hour
12
Let cool before handling
13
Squeeze pulp from garlic into a food processor
14
Add basil and pine nuts and pulse until smooth