Spaghetti Squash with Basil Sun Dried Tomato Pesto
Ingredients - 1 Spaghetti Squash - 5 oz fresh basil leaves - 2 sun-dried tomatoes (oil packed) - 2 sun-dried tomatoes (dry) - 2 cloves garlic - 2 tbsp of pine nuts (roasted for added flavor) - 4 tbsp of Tuscan Olive Oil - Crushed black pepper to taste - Salt (optional)
Instructions: Spaghetti Squash: - Pre-heat the oven to 375 degrees - Cut spaghetti squash length wise and remove seeds and outer fibers - Add 8 oz of water in a baking dish and place both pieces of squash cut side down in the dish - Bake for 35-45 minutes (done when you can easily puncture the skin with a knife) - Remove from oven and use a fork to scrap the strands off of the skin (this is the edible portion that you will eat)
Basil Sun Dried Tomato Pesto: - Cut stems off basil, rinse, and dry - Add basil, both types of sun dried tomatoes, garlic, and 2 tbsp of olive oil to a food processor - Pulse for 15 seconds and then add remainder of olive oil, pine nuts, salt, and pepper - Pulse until all ingredients are thoroughly combined in a sauce like texture (for more liquid pesto add more olive oil). - Mix 2 tbsp of pesto with the spaghetti squash in a large bowl - Serve with freshly grated parmigiano cheese - Leftover pesto can be served and enjoyed immediately or stored in the refrigerator in an air tight jar with a thin layer of olive oil on for several months. - Enjoy!