Ingredients for 4-6 portions
2 spaghetti squash
½ cup sundried tomatoes
in olive oil, julienne cut
½ cup roasted
pistachios
1 garlic clove
½ cup extra virgin
olive oil
½ cup Parmesan cheese
Preheat oven to 350˚F. Cut the squash in half
lengthwise. With the help of a spoon, remove the seeds and the fiber around
them. Discard seeds and fiber. Put the squash in a baking sheet and bake for 35-45
minutes, until the squash is tender. Remove from oven and let cool. With the
help of a fork, scrape out the squash pulp until you can remove it all. Discard
the squash skin.
While the squash is
baking, make the pesto by processing the basil, tomatoes, garlic, pistachios and olive oil in a food processor (better if
you do it by pulsing several times). Add the Parmesan cheese and pulse. Serve
the squash as if it were spaghetti with the pesto sauce. Top with Parmesan
cheese.