Yield: Makes 4-6 servings


1 whole spaghetti squash
1 cup pesto
1 cup chopped sun dried tomatoes
1/4 cup chopped parsley
2 tbsp balsamic vinegar
salt and pepper to taste


Preheat oven to 400 degrees.

Place squash onto a baking sheet and pierce with a paring knife. Roast it for 45 minutes, until it is very soft. When it’s cool enough to handle, cut it in half and scoop out the spaghetti-like flesh. Place in a large bowl and add the pesto, sun dried tomatoes, parsley, vinegar and olive oil. Toss well and season with salt and pepper.