Pesto Spaghetti Squash

Directions

1. 1
   Cut the spaghetti squash in half, remove seeds, and butter the inside of each half.
2. 2
   Place the sides cut side up on a aluminum lined baking sheet, bake in preheated oven for 50 minutes.
3. 3
   Half the cherry tomatoes and set aside.
4. 4
   Take it out and let cooked squash cool, once cooled us a fork and going from right to lift or left to right short ways down the squash.
5. 5
   Put squash spaghetti strings in to a bowl.
6. 6
   In to the bowl put in your mozzarella cheese, pesto, last tablespoon of butter, and your halved cherry tomatoes.
7. 7
   Stir and serve.