Spaghetti Squash with Pesto


Spaghetti Squash

Pesto Sauce (

Parmesan Cheese


Use a sharp knife to pierce Spaghetti Squash (all the way to the center) in a few places to allow steam out when cooking. 

Microwave for 5 minutes on high (100% setting)

Rotate 180 degrees and microwave for another 5 minutes until squash shell is soft to the touch.

Remove from microwave and let rest for 5 minutes to allow squash to finish cooking inside

Using a sharp knife, cut each end of the squash.

Next cut the squash lengthwise in half

Allow the squash to cool down for a few minutes

Using a fork, gently scrape around the inside edge of the spaghetti squash to shred the pulp into strands.

Place the strands (spaghetti like ribbons) in a bowl. If the squash seems difficult to scrape, just return to the oven and bale an additional 10 minutes.

Sprinkle with shaved Parmesan and add Pesto


Recipe by Anu S. Duggal