Measurements

• 1 medium spaghetti squash
• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/2 cup olive oil
• Salt to taste
• Pepper to taste

Preparation Method

• Preheat oven to 400°F (200°C).
• Cut the spaghetti squash in half lengthwise and remove seeds.
• Drizzle with olive oil, salt, and pepper.
• Place squash halves cut-side down on a baking sheet.
• Roast for 40 minutes or until tender.
• While squash is roasting, prepare the pesto.
• In a food processor, combine basil, Parmesan, pine nuts, and garlic.
• Pulse until finely chopped.
• With the processor running, slowly add olive oil until smooth.
• Season pesto with salt and pepper to taste.
• Once squash is cooked, use a fork to scrape out the strands.
• Toss spaghetti squash strands with pesto.
• Serve warm, garnished with extra Parmesan if desired.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.