Twice-Baked Spaghetti Squash with Pesto

Ingredients

• 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

Directions

1. Use 1 large spaghetti squash for this recipe.
2. Set your oven to 375 degrees F (190 degrees C) so it can heat while you prep.
3. Slice the spaghetti squash lengthwise, then remove and discard the seeds. Arrange the squash with the cut surfaces facing the pan on a baking sheet, and roast for 30 minutes, until a fork slips in easily.
4. Take the squash out of the oven, and wait until it is cool enough to pick up comfortably. Drag a fork through the flesh to loosen the spaghetti-like strands into a bowl, then throw away the empty shells.
5. In a small bowl, combine the parsley, Parmesan cheese, pesto sauce, garlic, salt, and pepper. Pour in the olive oil and stir until the mixture comes together.
6. Spoon the pesto mixture over the squash strands, and toss until everything is well coated. Split the squash between 2 baking dishes, then return it to the oven at 375 degrees F (190 degrees C) for 20 minutes. Bring it to the table warm.