Summertime Spaghetti Squash

Name: Summertime Spaghetti Squash
Ingredients: 1 (3- to 3 1/2-pound) spaghetti squash; 1/2 cup (packed) fresh basil leaves; 2 tablespoons freshly grated Parmesan or Romano cheese; 2 tablespoons extra-virgin olive oil; 1/4 cup pine nuts, toasted; 1 garlic clove, minced; Salt and freshly ground black pepper

7 ingredients

8 steps

Ingredients

1 (3- to 3 1/2-pound) spaghetti squash
1/2 cup (packed) fresh basil leaves
2 tablespoons freshly grated Parmesan or Romano cheese
2 tablespoons extra-virgin olive oil
1/4 cup pine nuts, toasted
1 garlic clove, minced
Salt and freshly ground black pepper

Directions

1

Prick the squash in 3 or 4 places with a fork, put it on a plate, and loosely cover it with plastic wrap.
2

Microwave at full power for 9 minutes.
3

Let the squash stand, still covered, for another 5 minutes.
4

Meanwhile, make the pesto.
5

Put the basil, cheese, oil, pine nuts, garlic, and salt and pepper to taste in a food processor and pulse until well combined.
6

Halve the squash and scrape out the seeds.
7

Using a fork, scoop the pulp into a large bowl.
8

Add pesto to taste and toss to combine.