Baked Spaghetti Squash With Nut Free Basil Pesto and Burrata

Baked Spaghetti Squash

Pre-heat oven to 400 Poke holes in the squash and put it in the microwave for 5 minutes.

Remove from the microwave and cut the root end. Stand it on that end to slice down the middle.

Scoop out the seeds, drizzle with olive oil and a sprinkle of salt and pepper.

Place the squash cut side down on a parchment-lined sheet pan and into the oven for 30-40 minutes.

Remove from the oven, fluff the spaghetti squash with a fork to separate the strands.

Toss the squash with 1 cup basil pesto divided per half squash, reserving 2 Tbsp.

Top each half squash with 1/2 piece of burrata, three cut grape tomatoes and 1 Tbsp of pesto for each half as a drizzle.

Add shredded parmesan and a sprinkle of flaky sea salt.

Nut Free Basil Pesto

Add all ingredients to a blender, except the EVOO.

Slowly add the EVOO in a slow drizzle while the blender is on and continue until desired consistency. It will be approximately 1.5 cups.