Garlic Pesto Twice Baked Spaghetti Squash *Healthy-ish Recipe*

Before I start with this one, can we just all take a moment and go visit Kalyn's Kitchen?
If you're a frequent reader, then you know that she inspires most if not all of my pseudo-healthy recipes
She comes up with new ideas all the frickin time
And each and every single one is always delish

So I let this recipe guide me for my first foray into the world of spaghetti squash
With my own little twists here, there and everywhere
And I have now decided that spaghetti squash may be one of my new favorite foods
Stand by to see it {and my other new bff quinoa} in pretty much every recipe for the next few months

Garlic Pesto Twice Baked Spaghetti Squash

Ingredients

1 large spaghetti squash

1 tblspn olive oil

1 tsp dried basil

Salt & pepper

1 tblspn garlic powder

2 tblspn basil pesto

3/4 cup parm cheese

1 tblspn preminced garlic

Let me tell you something.  Cutting a spaghetti squash in half is not easy.  I enlisted Hubby's help and even he struggled with it.

But you do need to chop this sucker in half and cut off the ends before you can go anywhere else in this recipe.

Done?  Good?  No fingers missing?
Ok, moving on.
Scoop out the insides like a pumpkin.

Drizzle the olive oil on top and rub it around so it's all covered
Then sprinkle with basil, garlic powder, salt and peppa

Put about a 1/2" of water in a pyrex, set the squash in skin side down, and bake it at 400 degrees for about 40 minutes.
Warning: Your home will smell of garlicky goodness by the time you have completed this step.  You have been warned.

Pull the squash out and let it sit for a few minutes so you don't burn your fingers.  Then, use a fork to shred it up so it looks like spaghetti and pop that part in a bowl.
Leave a little 1/4" shell around the outside so that you can serve it all perty later on.

Add basil pesto, 1/2 a cup of parm, and the preminced garlic into the bowl with the squash insides and mix it up.

Scoop back into your squash shells and sprinkle with the remaining parm.

Pop the whole thing back into the pyrex and into the oven for another 20 minutes, until the cheese is starting to brown.

Pull it out and dig in!

{Print Recipe}

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