Pesto Spaghetti Squash

(You will need: 1 organic spaghetti squash, salt, pepper, olive oil, basil, pesto sauce & optional Parmesan cheese)

1) Preheat the oven to 425 degrees

2) Cut spaghetti squash in half vertically and use a spoon to scoop out the seeds on both halves

3) Place spaghetti squash face up on baking pan and spray with olive oil, salt and pepper

4) Bake the spaghetti squash for 55 minutes

5) While squash is baking, put pesto sauce and 8-10 basil leaves in medium stove pot and let simmer, stirring occasionally

6) When squash is ready, let cool for 15-20 minutes

7) Using a fork, scrape the edges of the insides of the squash until all of the “spaghetti” is out, put in bowl and then add to pesto sauce on stove top

8) Mix up squash and pesto evenly and let sauté, stirring frequently for 7 minutes

9) Put pesto and spaghetti squash mixture into a bowl (or back into the scooped out squash like the picture), sprinkle Parmesan on top and enjoy!