- 10 minutes
- 1 hour
This tasty squash is a perfect low-carb alternative to classic pesto pasta dishes. Loads of delicious basil flavor, plus the perfect texture make this side dish the perfect accompaniment to any summer table.
- Preheat oven to 350. Cut squash in half lengthwise, and scoop out seeds.
- Drizzle 1 tbsp. olive oil over each squash half. Then, sprinkle spices evenly over each squash. Place squash cut sides down onto a baking sheet and roast for 1 hour.
- Once roasted, flip squashes cut side up. Using two forks, pull the cooked squash "spaghetti" strands from the peel. Place in a large bowl. Add prepared pesto and toss well.
- Garnish with fresh basil and serve warm.