Spaghetti Squash with Sundried Tomato Basil Pesto

For the squash:

🍝Slice one spaghetti squash in half, lengthwise 🍝Remove the seeds from the center by scooping it out with a spoon

🍝Place squash open side down on a lined baking sheet

🍝Roast squash at 375 degrees about 25 minutes until softened and leave aside to cool until you can scoop out the flesh

 

🍅Sundried Tomato-Basil Pesto

In a blender (I used the magic bullet) combine until emulsified into a thick sauce:

🍝1 cup sundried tomato halves that have been soaking in hot water at least 1 hour (they should be hydrated and plump)

🍝1 cup basil leaves

🍝2 cloves garlic

🍝Salt and pepper to taste

👉Combine the flesh scooped out of the squash with the pesto and top with Parmesean cheese grated over the top

 

*For added texture I chopped some sundried tomatoes and mixed them in as well – ENJOY 😋

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