Twice-Baked Spaghetti Squash with Pesto and Parmesan

kalynskitchen.com

Gnik

1 large spaghetti squash (6 to 8 lbs.)

1 to 2 T olive oil (depending on how big your squash is)

1 to 2 tsp. Italian Herb Blend (or use other seasoning of your choice)

3 T basil pesto (more or less to taste)

1 cup ¼ cup coarsely grated Parmesan cheese

salt and fresh ground black pepper to taste

Directions at kalynskitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer