Pesto Spaghetti Squash

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Reserve half of the squash for another use.

3. 3

   Place 1 spaghetti squash half, cut side down, on a nonstick baking sheet.

4. 4

   Roast for 30 to 40 minutes or until tender.

5. 5

   Remove flesh from skin with a fork.

6. 6

   Toss with the roasted garlic pesto.

7. 7

   Top with Parmesan and serve warm.

8. 8

   Preheat oven to 375 degrees F.

9. 9

   Cut tops off garlic.

10. 10

    Lightly spray each with cooking oil spray.

11. 11

    Wrap in aluminum foil and roast for 1 hour.

12. 12

    Let cool before handling.

13. 13

    Squeeze pulp from garlic into a food processor.

14. 14

    Add basil and pine nuts and pulse until smooth.

* Per serving · 4 servings · Values may vary.

No additional tips available.