1 spaghetti squash
For the Pesto:
2 cups tightly packed basil
⅓ cup raw walnuts or pine nuts
½ cup extra vigin olive oil
3 cloves of garlic
1 tbsp lemon juice
¼ tsp salt
3 tbsp Parmesan cheese
Black pepper, to taste
1 Rinse the squash and pat dry.
2 Poke the skin of a whole squash several times before cooking with a sharp knife to let steam escape.
3 To cook in microwave: Place whole squash in a microwave and cook for 10 minutes. If not fork tender, continue to cook, checking every two minutes until easily pierced with a fork.
To cook in oven: Place whole squash in oven-safe dish. Bake at 375ºF for 60-90 minutes until easily pierced with a fork.
4 Once cooked: Using potholders, remove squash from microwave or oven.
5Carefully cut in half lengthwise and scoop out seeds. Use a fork to separate the strands.
6 For pesto: Blend all pesto ingredients except oil in a food processor.
7 Once well combined, let the food processor continue to run and slowly drizzle oil into the port.
8 Once smooth, pour over cooked spaghetti squash and serve.
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