2 spaghetti squash
Cut squash in half (lengthwise).
Scrape out the seeds and pulp as if you were carving a pumpkin. Bake rind side up about 35 to 40 minutes at 375 F.
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| After baking |
Separate the strands by running a fork through it in the direction of the stem to the base of the squash.
Use the basil pesto recipe in my previous post. You can add Parmesan cheese to the pesto if you're eating dairy.
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| Final Result! |
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