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Spaghetti Squash
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| 1 large | spaghetti squash |
| 3 tbsp. | pesto |
| 1 tbsp. | pine nuts,, (toasted in pan until golden) |
| 3 tbsp. | shredded parmesan cheese |
| 1 tbsp. | shredded fresh basil |
| salt | |
| pepper |
Direction:
- fill a large pot with salted water
- cut squash in half and remove the seeded portion then place in water
- boil until fork tender and allow to cool
- using a fork, scrape the interior out of the squash
- add pesto, 2 tbsp. of cheese, salt, and pepper then toss
- saute in a pan or in the mocrowave
- sprinkle with nuts and remaining cheese and basil
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