ingredients:

  • 1 Spaghetti squash
  • RGN Pesto

instructions:

  • Preheat oven to 400 degrees.  Cut spaghetti squash in half, lengthwise.  Remove the seeds.  Place both halves on a cookie sheet lined with parchment paper.  Place in the oven and cook for 60-80 minutes, until the sides are tender and the top begins to brown.
  • Remove spaghetti squash and with a fork, scrap lengthwise until all squash is out of the skin. Place in a bowl and add pesto.  Mix well and serve.

Optional: Can add shrimp, chicken or scallops

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