Twice-Baked Spaghetti Squash with Pesto and Parmesan

Ingredients

• 1 large spaghetti squash
• 2 T olive oil
• 2 tsp. Italian Herb Blend
• 3 T basil pesto
• 1 1/4 cups coarsely grated Parmesan cheese
• Salt and fresh ground black pepper to taste

Directions

1. Heat the oven to 400F/200C. If the outside of the spaghetti squash needs it, give it a wash, then slice the squash in half lengthwise. With a sharp, pointed spoon, scoop away the seeds and the stringy bits around them.
2. Trim the ends from the squash if you like, then coat the cut sides with olive oil and Italian Herb Seasoning. Set the squash on a baking sheet coated with non-stick spray.
3. Roast the squash, beginning to test it after about 40 minutes. Take it out when it is still a little firm, but the flesh pulls into spaghetti-like strands without much effort. For large squash pieces, this may take about 50 minutes.
4. If the squash is too hot to handle, let it sit for a few minutes. Scrape the strands into a plastic bowl or baking pan, and throw away the skins.
5. Fold in the pesto and the cup of coarsely grated Parmesan cheese, then add salt and fresh ground black pepper to taste. Transfer the squash and cheese mixture to a gratin dish, and scatter 1/4 cup more Parmesan cheese over the top.
6. Return it to the oven and bake for 20-30 minutes more, until the mixture is gently bubbling and the cheese has melted and begun to brown. Serve hot.