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Pesto Spaghetti Squash Casserole - Jacob Wise

? 1 Large (or 2 medium) spaghetti squash
? 1 bunch Fresh Basil
? 2 cloves garlic
? ? c. Olive Oil
? ½ c. Pine Nuts
? ¼ c. Asiago Cheese
? Salt and Pepper

Preheat the oven to 375 ºF. Cut the Spaghetti Squash in half, remove the seeds and pulp, then roast skin side up for 30 to 40 minutes. While the squash cools, blend together the fresh basil, olive oil, garlic, and ¼ cup of the pine nuts to make the pesto. Correct the seasoning in the pesto with the salt and pepper. Scrape the spaghetti squash from the stem end to the bottom with a fork into a casserole dish and season lightly with the salt and pepper. Add a layer of pesto about ¼

thick over the top of the spaghetti squash. Add a layer of the remaining pine nuts and then top with the cheese Cook in the oven at 375 ºF until the cheese and pine nuts begin to turn golden brown(~10 min). with olive oil and black pepper.

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