Spaghetti Squash with Pesto

I finally decided to make spaghetti squash! I've been wanting to try it for a long time, and finally had a little extra time tonight. I found a recipe to make it with pesto and thought I'd photograph the process. 

First, cut the squash in half and scoop out the seeds and insides. 

Brush some Extra Virgin Olive Oil over the squash and place on a baking sheet.

Bake at 350 degrees for about an hour. My recipe said 45 minutes, but it was a little on the crunchy side, so next time, I'll bake it longer. 

Once baked, gently scrape the insides out with a fork, and into a bowl.

There are plenty of recipes for home made pesto, but I opted for the convenience of buying it ready made. I LOVE the sun dried tomato flavor. 

Mix some pesto in with the squash, add chopped tomato, avocado, and shredded Parmesan cheese if desired. This is an easy recipe that looks and tastes great! Take the time and enjoy!