Spaghetti Squash With Pesto

1. 1

   Boil spaghetti squash about 40 minutes, until tender when pierced with knife.

2. 2

   Drain, allow to cool somewhat, then split in half lengthwise.

3. 3

   Using large spoon, scrape out seeds and strings to which they are attached and discard.

4. 4

   Using forks, scrape flesh of squash away from skin and transfer to large saucepan.

5. 5

   Flesh will lift up in clumps of strands that separate easily.

6. 6

   Season lightly with salt and pepper.

7. 7

   Gently fold in pesto and tomatoes.

8. 8

   Recheck seasonings and set aside, covered.

9. 9

   About 10 minutes before serving, reheat gently in saucepan and sprinkle with parsley or basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.