Pesto Spaghetti Squash with Tomatoes Recipe

Cut the squash in half lengthwise, then scoop out seeds and fibers. Place in a microwave-safe dish and cover.

Microwave for about 8 to 9 minutes. Remove from the microwave and scoop out the flesh with a fork into a large bowl.

In a small blender, combine the basil, garlic, olive oil, parmesan cheese, salt, and pepper, then purée until smooth.

Combine pesto with 2 cups of spaghetti squash. Add tomatoes, then season with additional salt and pepper.

Serve warm, and enjoy!