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Spaghetti Squash with Pesto

Spaghetti Squash with Pesto

Serves:  6

1 (2- to 3-pound) spaghetti squash
½ cup pine nuts
1 cup prepared pesto
Salt and freshly ground black pepper to taste
4 plum tomatoes, diced (about 1 cup), divided
Freshly grated Pecorino Romano cheese


Boil whole spaghetti squash in water to cover in Dutch oven about 30 minutes or until tender when pierced with knife. 

Toast pine nuts over medium-low heat in small skillet.  Shake skillet frequently to ensure even browning.  Set aside when golden and fragrant.  Heat pesto in small saucepan.  Set aside.  Keep warm.

Drain squash, and place on cutting board until cool to touch.  Cut in half lengthwise.  Using large spoon, remove seeds and strings in center of squash, and discard.

Scrape flesh of squash away from skin with a fork, and transfer back to Dutch oven.  Season with salt and pepper to taste.  Toss with tomatoes, reserving about 2 tablespoonfuls of tomatoes for garnish.

Put 1/2 cup squash on plate, and top with 1 tablespoon pesto.  Sprinkle some tomatoes on top of pesto, and top with Pecorino Romano cheese to taste and pine nuts. 



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