Pesto Spaghetti Squash

Step 1

Preheat your oven to 400 degrees C.

Step 2

Line a baking sheet with parchment paper and set aside.

Step 3

Carefully cut the spaghetti squash in half lengthwise.

Step 4

With a spoon, scrape out the seeds and fibers.

Step 5

Place each half on the prepared baking sheet cut side up and pour 1 tsp olive oil into each half. With your fingers, spread the olive oil all over the cut side of the squash. Sprinkle with salt/pepper.

Step 6

Turn the squash cut side down on the baking sheet and bake for 35-55 minutes, until desired tenderness is reached.

Step 7

The amount of time baked will depend on the size of your squash. A smaller one will take less time than a larger one. It will also depend on how tender you want the strands. For strands with a slight crunch, bake it less. For strands that are super tender, bake it longer. You can easily check the doneness by using a fork to pull away a few strands and doing a taste test....start checking around 35 minutes.

Step 8

When squash is fully cooked, using a fork, "scrape" the inside of the squash so the strands come loose. Continue until all the strands have come away from the peel.

Step 9

Toss the squash "noodles' with the Parsley Kale Walnut Pesto and top with cherry tomatoes, if desired.

Step 10

Serve immediately.