Pesto Speaghetti Squash

1  cup		1 medium spaghetti squash
1/4  cup		2. cherry tomatoes
1  tablespoon		3. Pesto
2  teaspoons		4. olive oil

Tip: Click on the ingredient links to learn the nutritional information for all the Pesto Speaghetti Squash ingredients. The serving size for any ingredient in Pesto Speaghetti Squash may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat ove to 350. Cut the spaghetti squash in half and remove the seeds. Drizzle each side with olive oil and season with salt and pepper. Place tha halves on a baking sheet and bake of r 35 minutes or until fork tender. Let cool and then shred the squash with a fork. While squash is cooling, place the pesto ingredients except the olive oil into a food processor or blender. Gently pulse while drizzling in olive oil until you get a smooth texture. Seash. Toss the squash halved tomatoes and pesto together in a large bowl.