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!

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