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: For nutritional information on all the ingredients in Pesto Speaghetti Squash just click on each ingredient name. Then adjust the serving size for any Pesto Speaghetti Squash ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.