Spaghetti Squash Pasta with Pesto

Bring a large pot of water to a boil. Gently place the squash in the pot and cover. Continue to boil on medium heat for 20–30 minutes (depending on the size of the squash) until fork tender.

Drain and allow to cool so you can handle it. Cut squash in half lengthwise. Scoop out seeds and stringy membranes. Take fork and scrape out the squash. It will come out in long strings like spaghetti.

Add spaghetti straings into a large skillet and turn on medium heat, just to make sure squash is fully heated through and didn’t cool down too much while being dissected. Top with pesto, toasted pine nuts and toss together. Sprinkle with Parmesan cheese and serve immediately.