Makes: 6 servings
1 (3- to 3 1/2-pound) spaghetti squash
1/2 cup (packed) fresh basil leaves
2 tablespoons freshly grated Parmesan or Romano cheese
2 tablespoons extra-virgin
1/4 cup pine nuts, toasted
1 garlic clove, minced
Salt and freshly ground black pepper
Prick the squash in 3 or 4 places with a fork, put it on a plate, and loosely cover it with plastic wrap. Microwave at full power for 9 minutes. Let the squash stand, still covered, for another 5 minutes.
Meanwhile, make the pesto. Put the basil, cheese, oil, pine nuts, garlic, and salt and pepper to taste in a food processor and pulse until well combined.
Halve the squash and scrape out the seeds. Using a fork, scoop the pulp into a large bowl. Add pesto to taste and toss to combine.
A Southerly Course