- 1 large spaghetti squash
- 3 cups baby spinach
- 2 small garlic cloves
- 1/4 cup Parmesan cheese, grated
- 1/4 cup pecans or almonds, toasted
- 1/3 cup olive oil
- Salt and Pepper, to taste
- 1 large tomato, diced
- 1/4 cup parsley
- Salt and Pepper, to taste
Cut squash in half lengthwise, scoop out seeds and fibers. Place in a microwave safe dish and cover. Microwave 8-9 minutes. Remove from the microwave and scoop out flesh with a fork into a large bowl. Cover; keep warm.
In a food processor or blender combine spinach, garlic, parmesan cheese, nuts, salt and pepper. Drizzle in olive oil until pureed.
Combine pesto with spaghetti squash. Add tomatoes. Top with parsley and additional cheese, if desired.
Sponsor: Dan’s Market
