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Pesto Spaghetti Squash
Prep Time
10-20 mins
Prep Notes
Spaghetti squash is an amazing way to have pasta like meal using a vegetable! It's also much lower in carbs and calories than pasta. When buying, look for nice yellow color. This produce is shaped like a football.
Cooking Time
30 mins
Yields
4+ servings depending on size of squash
Ingredients
Spaghetti squash
Store bought pesto
Parmesan
Thyme and/or Rosemary (fresh or dried)
Salt/Pepper
Directions
Heat oven to 400 degrees.
Cut the spaghetti squash longways. Scoop out the seeds. Spread a small amount of olive oil on inside and edges (all exposed squash). Add some salt/pepper and thyme and/or rosemary (you can use fresh or dried). Turn face down on a baking sheet and cook for about 30 mins. The size of squash and your oven may vary cooking time. To check doneness, hold the squash with a potholder and check it with a fork. If the outside has some give when you hold it and the 'spaghetti' easily comes away, it's done.
Scrape the desired amount into a bowl and top with pesto and parmesan.
Enjoy!