Spaghetti Squash Pesto Pasta
INGREDIENTS
1 Med sized spaghetti squash, cut in half and scrape out using fork for “spaghetti” strands
5 TB Carrot top pesto (use recipe here)
2 tb Red pepper flakes
2 clove garlic
Pecorino (optional)
Olive oil + basil to garnish
DIRECTIONS
Cut spaghetti squash in half, scoop out seeds, and place down in 375* oven. Bake for 35 minutes or until tender.
In a non-stick pan (I used Caraway’s large skillet), heat up olive oil and crushed garlic on low and add in red pepper flakes. Stir for a bit and add in spaghetti squash and pesto.
Serve with a drizzle of olive oil and pecorino.
