Pesto Spaghetti Squash

1. 1

   Cut the spaghetti squash in half, remove seeds, and butter the inside of each half.

2. 2

   Place the sides cut side up on a aluminum lined baking sheet, bake in preheated oven for 50 minutes.

3. 3

   Half the cherry tomatoes and set aside.

4. 4

   Take it out and let cooked squash cool, once cooled us a fork and going from right to lift or left to right short ways down the squash.

5. 5

   Put squash spaghetti strings in to a bowl.

6. 6

   In to the bowl put in your mozzarella cheese, pesto, last tablespoon of butter, and your halved cherry tomatoes.

7. 7

   Stir and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.