1 (3-pound) spaghetti squash, split in 1/2 lengthwise
1 recipe Roasted Garlic Pesto
1/4 cup Parmesan, freshly greate
Roasted Garlic Pesto:
4 heads Roasted garlic
4 sprays olive oil cooking spray
2 cups fresh basil leaves
1 teaspoon pine nuts
Roast 4 heads of garlic by placing the whole garlic heads on
Reduce the oven to 350 degrees F.
Scoop out the seeds and place both squash halves on a nonstick baking sheet, cut side down, Roast for 30 to 40 minutes or until tender. Remove flesh from skin with a fork. Toss with the roasted garlic pesto. Top with Parmesan and serve warm.
Yield: 4 servings