Spaghetti Squash with Pesto and Fresh Shaved Parmesan

1 spaghetti squash
olive oil
kosher salt and fresh cracked black pepper
pesto* (you can make your own or I found Trader Joe's has a very good prepared one)
Wedge of Parmesan

Pesto-

1/2 C. pine nuts, toasted

3 garlic cloves, peeled

1/4 C. Parmesan cheese

Salt and pepper to taste

2 cups (packed) fresh basil leaves

2 Tbsp. fresh lemon juice

1/3 cup extra virgin olive oil

fresh cracked black pepper

Pulse garlic in a food processor until finely chopped, then add nuts, cheese, a large handful of herbs, and pepper and process until chopped. Add remaining herbs one handful at a time, pulsing after each addition, until finely chopped. With motor running, add oil and lemon juice, blend until incorporated.  Reserve.

Preheat oven to 400°F.

Trim each end off the squash.  Slice squash lengthwise.  Remove and discard seeds.  Season inside of the squash with olive oil, salt, and pepper.  Place cut side down on baking sheet and place into oven.  Cook for 30 minutes, making sure squash gets a golden brown color on the side that is on the baking sheet.  Remove from oven and carefully turn the squash, return to oven and cook another 10-15 minutes or until a fork can easily be inserted and flesh is soft and tender.  Remove from oven and let cool for 15 minutes.  Using a towel pick up a half of squash and using a fork in the other hand scrap the insides into a large bowl.  It will look like yellow strands of spaghetti, thus the name.  Repeat with the other half.  Add 2 tablespoons of pesto (or to taste) and gently toss the squash to mix.   Plate a portion of squash and top with fresh shaved parmesan cheese. Serve and enjoy!

Note:

•For a smoother texture, make pesto in a blender, scraping down sides frequently before adding oil.
•Pesto keeps, its surface covered with plastic wrap, chilled, 1 week.
•Pesto can be frozen in sealed plastic bags (press out any excess air) up to 3 months.