Spaghetti Squash with Macadamia Pesto
1 spaghetti squash
water to cover spaghetti squash
1 cup macadamia pesto *see recipe
1 cup fresh parmesan
Preheat oven at 400 degrees.
Clean and cut squash in pieces.
In large pot boil spaghetti squash covered with water for 30 minutes.
Drain and scoop spaghetti from shell and shred with your hands.
Mix spaghetti squash with homemade macadamia pesto.
Sprinkle with half of the fresh parmesan cheese.
Put in baking dish and cook for 15-20 minutes.
Sprinkle with other half of fresh parmesan.