Ingredients:
1 large spaghetti squash
1-2 Tbsp Olive Oil (depending on the size of the squash)
1-2 Tsp Italian Herb Blend
Instructions:
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Place parchment paper on a baking sheet and preheat oven to 400 F.
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Wash the spaghetti squash, then cut in half lengthwise. Use a spoon to scrape out the seeds and stringy insides that's around the seeds.
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Cut ends off the squash and rub the inside surface with olive oil and Italian Herb Blend.
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Place squash on the baking sheet and bake for about 40 to 60 minutes. (time is dependent on the size of the squash)
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Remove the squash when it's tender. Please note the strings should be firm but they should part fairly easy into spaghetti-like strands.
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Scrape out strands and serve hot.
Additional Ingredients:
3 T Pesto Sauce
1 ¼ cup coarsely grated Parmesan cheese
salt and fresh ground black pepper to taste
Additional Instructions:
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Finish scraping out the strands of spaghetti squash into a medium-size bowl.
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Gently mix in pesto and the one cup of coarsely grated Parmesan cheese.
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Season with salt and fresh ground black pepper to taste.
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Pour squash/cheese mixture into a dish and top with ¼ cup more Parmesan cheese.
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Bake 20-30 minutes more until mixture is slightly bubbling and cheese is melted and starting to brown.
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Serve hot.