Twice-Baked Spaghetti Squash with Pesto and Parmesan

This Twice-Baked Spaghetti Squash with Pesto and Parmesan is easy and delicious for a side dish or light main dish. The hardest part is cutting the spaghetti squash in half!

1 large spaghetti squash (6-8 lbs.)
1-2 T olive oil (depending on how big your squash is)
1-2 tsp. Italian Herb Blend (or use other seasoning of your choice)
3 T basil pesto (more or less to taste)
1 cup + 1/4 cup coarsely grated Parmesan cheese
salt and fresh ground black pepper to taste

View the full recipe at Kalyn’s Kitchen →