Another day, another squash. Pesto is generally served with pasta, but swapping the pasta for filling spaghetti sqaush not only makes it a little more healthy, but becomes a gluten-free option. Add chicken or shrimp and this becomes a one dish meal.
Spaghetti Squash Pesto
1 large spaghetti squash, roasted
- Fresh Basil Pesto
- Fresh grated Paremesan cheese for topping
Preheat oven to 350 degrees. Cut squash in half lengthwise and scoop out seeds. Place cut side down in a shallow baking dish. Bake 30 to 40 minutes.
Use a fork to scrape out spaghetti-like strand. Pour warm pesto over strands and toss to coat. Top with cheese and serve.
Serves approximately 4.