SPAGHETTI SQUASH WITH PESTO

Spaghetti Squash With Pesto image

Provided by Florence Fabricant

Time 45m

Yield 6 - 8 servings

Number Of Ingredients 5

Ingredients

3 1/2 to 4 pounds spaghetti squash
Salt and freshly ground black pepper
1 cup pesto (see note)
4 ripe plum tomatoes (or well-drained canned tomatoes), chopped
2 tablespoons chopped fresh parsley or basil

Steps:

Boil spaghetti squash about 40 minutes, until tender when pierced with knife. Drain, allow to cool somewhat, then split in half lengthwise.
Using large spoon, scrape out seeds and strings to which they are attached and discard. Using forks, scrape flesh of squash away from skin and transfer to large saucepan. Flesh will lift up in clumps of strands that separate easily. Season lightly with salt and pepper.
Gently fold in pesto and tomatoes. Recheck seasonings and set aside, covered. About 10 minutes before serving, reheat gently in saucepan and sprinkle with parsley or basil.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 12 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 650 milligrams, Sugar 7 grams