Helpful kitchen tools:
Preheat oven to 375° F. Meanwhile, use a fork to poke several holes in a medium spaghetti squash, then microwave until the squash becomes
slightly tender, about 4 to 5 minutes. Cut squash in half, and remove seeds and membranes. Rub the sides with olive oil. Add salt and pepper to taste. Place halves with cut sides down on a
nonstick baking sheet. Bake until the squash is tender, about 30-40 minutes. Remove from the oven, and set aside to cool. Lower the oven to
250° F. Place pine nuts on a nonstick tray, and lightly toast for 8-10 minutes. Once squash is
cooled, use a fork to shred the squash into a large bowl or dish. Combine squash with pesto, pine nuts and 1/4 cup Parmesan. Top with remaining Parmesan. Makes 8
Nutritional information per serving: Cal: 170 Fat: 12 g Sat fat: 2.5 g Pro: 5 g Carbs: 13 g Sugar: 6 g Fiber: 3 g Chol: 10 g Sod: 260 g
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