Pesto Spaghetti Squash

Pesto Spaghetti Squash

Looking for a low carb alternative to pasta? Also great for a gluten free diet. Try spaghetti squash. 

Set your oven to 375 degrees. While the oven is preheating, slice the spaghetti squash in half (long ways). Scoop out the seeds in the middle (kind of like a pumpkin). Then take a baking dish and put enough water in the pan to cover the bottom. Place the spaghetti squash in the pan and bake for around 30 minutes. 

After 30 minutes take the squash out of the oven. It should be very soft. Take a fork and scrape across the squash. It should form strands that look like spaghetti (pictured above). Scrape until only the skin of squash is left. After the spaghetti squash is scraped out into a separate pan, add remaining ingredients and bake for an additional 20 minutes. The remaining ingredients are 3-4 tbsp. of pesto, 1 tbsp. margarine, 3 tbsp. parmesan cheese, 3 tbsp. olive oil, and salt and pepper to taste.