Spaghetti Squash with Pesto

Recipe from Rachel Wheeler

Spaghetti Squash Pesto with Tomatoes

1 small spaghetti squash
15 large basil leaves
1 small clove garlic
1/4 cup olive oil
3 tbsp Parmigiano-Reggiano (omit in Daniel Fast)
salt and fresh pepper
1 tomato, diced

Cut squash in half lengthwise, scoop out seeds and fibers. Place in a microwave safe dish and cover. Microwave 8-9 minutes. Remove from the microwave and scoop out flesh with a fork into a large bowl.

In a small blender combine basil, garlic, olive oil, parmesan cheese, salt a pepper and puree until smooth.

Combine pesto with two cups spaghetti squash (save any remaining squash for another recipe). Add tomatoes and season with additional salt and pepper.

Jill