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 tinfoil, lightly drizzle them with olive oil (if desired) wrap them tightly in the tinfoil and bake them at 400F for 30-35 minutes. Let cool before handling. Squeeze pulp from garlic into a food processor. Add basil and pine nuts and pulse until smooth.
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