Spaghetti Squash with Pesto

Ingredients

• 1 cooked spaghetti squash
  
• 2 cups tightly packed basil
  
• ⅓ cup raw walnuts or pine nuts
  
• ½ cup extra virgin olive oil
  
• 3 cloves of garlic
  
• 1 tablespoon lemon juice
  
• ¼ teaspoon salt
  
• Healthy pinch of black pepper
  
• 3 tablespoon Parmesan cheese
  

Recipe

Poke whole spaghetti squash several times with a sharp knife to let steam escape. Place whole squash in microwave and cook for 10 minutes. If not fork tender, cook in two-minute increments until easily pierced with fork. Using potholders, remove squash from microwave, cut in half lengthwise and scoop out seeds. Use a fork to separate the strands.

Blend all remaining  ingredients except the oil in a food processor. Once well combined, let the food processor continue to run and slowly drizzle oil into the port. Once smooth, spoon over cooked spaghetti squash and serve.