A healthy, crunchy side dish.
Preheat your oven to 400ºF.
Cut squash in half. Make sure your knife is really sharp as this part requires a little muscle. Scoop out the seeds and discard.
Place squash halves on an aluminum foil-lined baking sheet and add about 3/4 to 1 cup of water to help steam the squash. Bake for 45 minutes.
Take the squash out of the oven and, while holding with an oven mit, scrape pulp with a fork into a mixing bowl. Scrape out everything until you reach the skin of the squash.
Add in parmesan, pesto and salt and pepper and stir to combine.
Note: if there is liquid in the bowl, just drain it out.
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This is a pretty easy dish for a spaghetti squash first timer. I tried it as a side dish with rotisserie chicken. I did some reading around after I got the squash in the oven and found it may be easier to poke some holes into it, cook it whole, and then cut it in half after it’s cooked.
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