Garlic Pesto Spaghetti Squash

Directions

1. 1
   Combine basil, olive oil, garlic, salt, and pepper in a blender or food processor.
2. 2
   Mix until smooth and well combined.
3. 3
   Stir in grated Parmesan cheese.
4. 4
   Store in a small mason jar with a lid or other similar container in the refrigerator for up to one week.
5. 5
   Preheat oven to 375
6. 6
   Cut squash in half and remove all seeds from the center of both halves.
7. 7
   Brush inside with olive oil and sprinkle lightly with salt and pepper.
8. 8
   Pour - 3/4 cup of water into a baking dish and bake for 30 minutes.
9. 9
   Remove from oven and scrape insides with a fork up to " from rind until a majority of the squash is long and stringy like spaghetti noodles.
10. 10
    Divide garlic pesto sauce between the two halves and stir well. Top with fresh basil and a sprinkle of Parmesan cheese.
11. 11
    Serve warm.