Twice Baked Spaghetti Squash with Pesto

Twice Baked Spaghetti Squash with Pesto

from Ellen's kitchen, with help from kaylnskitchen.com

Ingredients:

• 1 large spaghetti squash (6-8 lbs)
• 1-2 tbs olive oil
• 1-2 tsp Italian spice blend
• 1 1/2 cups grated Parmesan/Romano cheese
• right amount of pesto (see Pesto recipe)
• salt and pepper, to taste

Preheat:

• oven to 400.  Wash outside of squash, cut carefully in half lengthwise, and scoop out seeds and stringiness from center of each half.  Rub cut sides with olive oil and sprinkle with Italian spice blend.  Cover cookie sheet with tin foil and place squash, cut side up, on sheet.

Bake:

• for 40-50 minutes, until still firm but can easily string squash like spaghetti with fork.  Let squash cool for a few minutes, then scrape squash into bowl and discard skins.  Add pesto, 1 cup grated cheese, salt and pepper, and mix thoroughly.  

Pour:

• mixture into greased baking dish and top with remaining grated cheese.  Bake for 20-30 minutes more, until bubbling and browned on top.