Summertime Spaghetti Squash

1. 1

   Prick the squash in 3 or 4 places with a fork, put it on a plate, and loosely cover it with plastic wrap.

2. 2

   Microwave at full power for 9 minutes.

3. 3

   Let the squash stand, still covered, for another 5 minutes.

4. 4

   Meanwhile, make the pesto.

5. 5

   Put the basil, cheese, oil, pine nuts, garlic, and salt and pepper to taste in a food processor and pulse until well combined.

6. 6

   Halve the squash and scrape out the seeds.

7. 7

   Using a fork, scoop the pulp into a large bowl.

8. 8

   Add pesto to taste and toss to combine.

No additional tips available.