For the squash:
🍝Slice one spaghetti squash in half, lengthwise 🍝Remove the seeds from the center by scooping it out with a spoon
🍝Place squash open side down on a lined baking sheet
🍝Roast squash at 375 degrees about 25 minutes until softened and leave aside to cool until you can scoop out the flesh
🍅Sundried Tomato-Basil Pesto
In a blender (I used the magic bullet) combine until emulsified into a thick sauce:
🍝1 cup sundried tomato halves that have been soaking in hot water at least 1 hour (they should be hydrated and plump)
🍝1 cup basil leaves
🍝2 cloves garlic
🍝Salt and pepper to taste
👉Combine the flesh scooped out of the squash with the pesto and top with Parmesean cheese grated over the top
*For added texture I chopped some sundried tomatoes and mixed them in as well – ENJOY 😋
The Quintessential Inbal 