Ingredients
- 1 spaghetti squash, cooked by your favorite method and separated into strands
- 1 T olive oil
- ¾ C pesto sauce
- 4 oz smoked or plain mozzarella cheese, shredded
- ¼ C grated Parmesan cheese
- PESTO SAUCE:
- 3 cloves garlic
- 2 cups fresh basil leaves
- 3 tablespoons pine nuts (pignolia)
- 3 tablespoons pine nuts (pignolia)
- 1 dash salt and pepper
- 1 dash salt and pepper
- ½ cup extra virgin olive oil
- ½ cup extra virgin olive oil
- ½ cup Parmesan cheese grated
Instructions
- Heat oil in a large skillet over medium high heat, add spaghetti squash. Using a couple of forks to lift, mix in pesto.
- Cook just long enough to heat through, mix in cheeses, heat until everything is well mixed and cheese is beginning to melt. Serve immediately.
- PESTO:
- Start by peeling and chopping the garlic. Then wash, dry and remove the stems from the fresh basil.
- Add the garlic to the food processor and mince. Next, add the basil leaves, pine nuts, and a dash of salt and pepper to the bowl of the processor.
- While the processor is running, slowly drizzle in olive oil through the feed tube until all the ingredients are pureed.
- add Parmesan cheese and mix it into the rest of the mixture. If the pesto is too thick, add a tablespoon of water.
- Cover and refrigerate until you are ready to use it. This should keep for 2 – 3 days in the fridge but freezes well if you want to keep it longer.