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Twice-Baked Spaghetti Squash with Pesto and Parmesan

Kalyn's Kitchen
  • 0 minutes
  • Serves 6

INGREDIENTS

1

large spaghetti squash (6-8 lbs.)

1 tbsp

olive oil (depending on how big your squash is)

1 tsp

Italian Herb Blend (or use other seasoning of your choice)

3 tbsp

basil pesto (more or less to taste)

1 cup

+ 1/4 cup coarsely grated Parmesan cheese

salt and fresh ground black pepper