I don’t think I need to say anything more than the title. It just sounds delicious! It’s really good! Let’s get to the recipe.
Preheat oven to 400 degrees. Cut spaghetti squash in half, wrap it in tin foil and place it in the oven for 60 minutes. In the mean time, make the pesto sauce. Once the squash is soft, remove it from the oven and, with a fork, scrape out the squash. Add some of the pesto and cheese, and stir all together.
Note- Instead of pasta water, I used 1/2-1 cup of regular filtered water. For the cheese, I used fresh parmesan cheese.
I toasted my own walnuts, but you could be pre-toasted walnuts if you prefer. If you’d like to toast your own, just put them in the oven at 400 for only 5-8 minutes. They don’t take long at all. Make sure you keep checking on them, because they burn very easily.