Spaghetti Squash with Pesto

• 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

Poke the whole squash several times with a sharp knife to allow steam to escape. Microwave for 10 minutes, then check tenderness. Cook in additional two-minute intervals if needed until easily pierced. Remove from microwave using potholders, halve lengthwise, and scoop out seeds. Separate strands using a fork. Combine all remaining ingredients except oil in a food processor. With the processor running, slowly drizzle in the oil until the mixture reaches a smooth consistency. Spoon over the prepared squash and serve.