I have been in the mood for simple vegetable dishes at night. This one hit the spot. Two nights in a row.
Short and Sweet ;)
Pesto Spaghetti Squash
1 spaghetti squash
Serving of Clean Pesto (I used the hazelnut variation)
~ 10 raisins
About an hour ahead of time, prepare the pesto and refrigerate (to allow the flavors to soak together).
For the Squash, cut several slits (about a centimeter each) all around
the squash and bake in a casserole dish at 325 degrees for 30 minutes -
turn over and bake for about another 30 minutes. Carefully cut in half
(longways) the squash as it will be hot.
Toss the spaghetti squash around with the pesto and top with the raisins.
This will serve 1-3 people (in which case you may want more raisins!)