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Pesto Spaghetti Squash with Mozzarella

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Pesto Spaghetti Squash with Mozzarella

Serves: 6-8

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
  1. Heat oil in a large skillet over medium high heat, add spaghetti squash. Using a couple of forks to lift, mix in pesto.
  2. Cook just long enough to heat through, mix in cheeses, heat until everything is well mixed and cheese is beginning to melt. Serve immediately.
  3. PESTO:
  4. Start by peeling and chopping the garlic. Then wash, dry and remove the stems from the fresh basil.
  5. 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.
  6. While the processor is running, slowly drizzle in olive oil through the feed tube until all the ingredients are pureed.
  7. add Parmesan cheese and mix it into the rest of the mixture. If the pesto is too thick, add a tablespoon of water.
  8. 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.