1 large spaghetti squash
1/2 c pesto
1 1/2 ounces shredded Parmesean cheese
Cut squash in half lengthwise and scrape out seeds and pulp. Oil a cookie sheet and place squash halves cut-side-down on sheet; bake for 45 minutes at 350 degrees F. Flip squash over, brush with olive oil, and sprinkle with salt and pepper. Put half of the pesto and shredded parmesean cheese in hollow of each half-squash. Bake at 350 degrees F for another 20 minutes.
Remove baked squash from oven and scrape out meat using a fork or a tined pasta ladle. Mix well to blend in pesto and cheese and serve hot.
This recipe last updated: 17 October 2004