This side dish really couldn’t be simpler. Well actually…it kind of could be if you microwave your spaghetti squash which I’ve totally done. It cuts the time in less than half! If you have the time to roast it in the oven, do it, there’s just something about the oven that gives it that roasted flavor, especially if you get the caramelized edges on the squash. Yum!

A little drizzle of olive oil, salt and pepper is all you need, the oven does the rest! Prepared basil pesto is a pantry staple in my house. A little bit goes a long way, and it’s delicious! Great for spreads, pizzas, pastas, and spaghetti squash! A few scoops of this stuff and the somewhat flavorless squash really gets a great boost. A dash of garlic powder…because why not add garlic…and of course the fresh grated Parmesan cheese. I highly recommend investing in the good stuff…like the imported, kind of pricy block of parm. You just can’t beat the nutty flavor you get from that cheese, it’s definitely worth it in my opinion! And bonus…it keeps well so will last.

This side dish compliments my Bacon Wrapped Balsamic Chicken perfectly! Healthy and flavorful dinner that everyone will love!

Parmesen Pesto Spaghetti Squash

Total Time 1 hour

Servings 4

Author Laura Doerr

Ingredients

1 spaghetti squash
olive oil
3 tbsp prepared basil pesto
1/2 cup Parmesen cheese fresh grated
1/2 tsp garlic powder
salt and pepper

Instructions

Preheat oven to 400 degrees.
Slice squash open length wise, and scoop out the seeds. Drizzle with olive oil, and season with salt and pepper. Place open side down onto a baking sheet. Bake for about 45 minutes or until squash is tender.
Scrape out the squash by using a fork, it should come out in string form to resemble spaghetti noodles. Place into a medium mixing bowl. Stir in basil pesto, Parmesan cheese, and garlic powder. Taste for seasoning and adjust salt and pepper as needed.