Every time I open up a spaghetti squash, I am reminded of just how creative our God is. What a fun vegetable! The inside strands of the squash come out like thin spaghetti strands. It’s so cool!
Pesto Spaghetti Squash
1 spaghetti squash (about 2 pounds)
1 Pesto recipe
Preheat oven to 375 degrees. With a fork, prick squash all over and place in baking dish. Cook 1 hour, and remove from oven.
Let squash cool 10-15 minutes before cutting in half and removing the seeds. Discard seeds. Pull a fork lengthwise through the flesh to separate it into long strands. Place strands in a large bowl. Add Pesto to spaghetti squash, and stir to coat. Mix well, and serve immediately.
Yield: 6 servings (serving size = about 1/2 cup)