Twice-Baked Spaghetti Squash with Pesto
3 tablespoons olive oil
Salt and pepper to taste
2 cloves garlic, minced
1/4 cup pesto sauce
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley leaves
, 1 large spaghetti squash Preheat oven to 375 degrees F . Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet. Bake for 30 minutes, or until tender when pierced with a fork. Remove from oven and let cool slightly before handling. Use a fork to scrape out the strands of squash into a bowl; discard shells. In a small bowl, mix together parsley, Parmesan cheese, pesto sauce, garlic, salt and pepper. Stir in olive oil until combined. Add the pesto mixture to the spaghetti squash and stir until evenly coated. Divide mixture between two baking dishes and bake for 20 minutes at 375 degrees F . Serve warm.