pesto spaghetti squash

Ingredients pesto spaghetti squash

1 Spaghetti Squash
1 bunch Cherry Tomatoes
2 tbsp Pesto
1/4 cup Shredded Mozzarella Cheese
2 tbsp Butter

how to make pesto spaghetti squash

Cut the spaghetti squash in half, remove seeds, and butter the inside of each half.

Place the sides cut side up on a aluminum lined baking sheet, bake in preheated oven for 50 minutes.

Half the cherry tomatoes and set aside.

Take it out and let cooked squash cool, once cooled us a fork and going from right to lift or left to right short ways down the squash. Put squash spaghetti strings in to a bowl.

In to the bowl put in your mozzarella cheese, pesto, last tablespoon of butter, and your halved cherry tomatoes. Stir and serve.