Pesto Spaghetti Squash
Spaghetti squash is a delicious alternative to traditional wheat pasta. When raw, it is solid, but when cooked, the interior Season:Falls away from the skin in strands. Not only is it naturally gluten-free, it's packed with fiber, low in calories, and contains a range of vitamins and minerals.
INSTRUCTIONS
Preheat oven to 400 degrees F. Place the spaghetti squash halves (cut-side-up) on a baking sheet, brush with oil and lightly slat and pepper. Bake until the halves are tender and just beginning to brown on the edges, about 40 minutes. Allow the squash to cool slightly and drain off any liquid that has collected. Using a fork, carefully scrape out the insides and separate the strands. In a large bowl, toss spaghetti squash with the pesto until evenly mixed. Plate immediately and top with parmesan. Pro tip: Additional garnishes include toasted walnuts and sun-dried tomatoes.
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