Spaghetti squash is in season right now and it makes a great substitute for pasta. There are tons of recipes online for both spaghetti squash and pesto but you can pretty much improvise, it's a lot more fun that way!
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| Raw ingredient |
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| Basil becoming pesto |
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| Finished! |
Directions: Preheat oven to 350 degrees. Cut the spaghetti squash in half and scoop out the insides. Place cut side down in a rimmed baking dish. Add a about a half cup of water to the dish and bake for approximately 40 minutes. Once cooked rake out the insides of the squash with a fork to create 'spaghetti' strands. For the pesto - I combined a package of Trader Joe's basil with 1/2 a package of Trader Joe's pine nuts in a food processor with some garlic cloves, olive oil and lemon juice. Combine with spaghetti squash. Enjoy!
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