Spaghetti Squash With Pesto And Parmesean

1. 1

   Preheat your oven to 400u00b0F.

2. 2

   Cut squash in half. Make sure your knife is really sharp as this part requires a little muscle. Scoop out the seeds and discard.

3. 3

   Place squash halves on an aluminum foil-lined baking sheet and add about 3/4 to 1 cup of water to help steam the squash. Bake for 45 minutes.

4. 4

   Take the squash out of the oven and, while holding with an oven mit, scrape pulp with a fork into a mixing bowl. Scrape out everything until you reach the skin of the squash.

5. 5

   Add in parmesan, pesto and salt and pepper and stir to combine.

6. 6

   Note: if there is liquid in the bowl, just drain it out.

* Per serving · 4 servings · Values may vary.

No additional tips available.