Pesto Spaghetti Squash Recipe
1 spaghetti squash
pesto sauce to taste
salt/pepper as needed
tomato, red bell pepper (diced, optional)
- Cut squash length-wise, scoop out seeds, place in baking tray facing down with a cup of water in tray. Bake at 400 degrees for 35-45 minutes or until the fork goes through smoothly.
- Using the fork, pull out the “spaghetti” strands out of the squash. Add pesto to taste (or make homemade pesto). Add salt/pepper to taste if necessary.
- Serve it as a super simple side or continue to add diced tomatoes, bell peppers, or any of your favorite vegetables and mix. Makes a nice snack too.