Pesto Spaghetti Squash It's a light and healthy meal on its own and even boasts a good bit of protein as is. That said, to make this a meal with a little bit more staying power, adding a lean protein like some chicken or shrimp would be a great idea. Roast spaghetti squash using the ring method.

Ingredients of Pesto Spaghetti Squash

  1. It's 1 of Spaghetti Squash.
  2. It's 1 bunch of Cherry Tomatoes.
  3. Prepare 2 tbsp of Pesto.
  4. It's 1/4 cup of Shredded Mozzarella Cheese.
  5. Prepare 2 tbsp of Butter.

Pesto Spaghetti Squash step by step

  1. Cut the spaghetti squash in half, remove seeds, and butter the inside of each half..
  2. Place the sides cut side up on a aluminum lined baking sheet, bake in preheated oven for 50 minutes..
  3. Half the cherry tomatoes and set aside..
  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. Put squash spaghetti strings in to a bowl..
  5. In to the bowl put in your mozzarella cheese, pesto, last tablespoon of butter, and your halved cherry tomatoes. Stir and serve..

Heat a large skillet or wok over medium heat. The squash/pesto combo will also provide you with plenty of vitamin A, vitamin C, B. Drain, allow to cool somewhat, then split in half lengthwise. Using large spoon, scrape out seeds and strings to which they are attached and discard. Using forks, scrape flesh of squash away from skin and transfer to large saucepan.

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