Prepare and chill the pesto up to two days ahead, and bring to room temperature before serving. Bake and chill the squash halves a day or two before; it's actually easier to remove the flesh when it's cold. Reheat the cold squash in the microwave. The unique pesto would also be good on a pizza with sun-dried tomatoes.
This recipe was an ill-tasting mess. Also agree that this is the first CL recipe I've rated badly. Avoid.
This is the first recipe from CL I've rated poorly. The pesto was no good. I kept the spaghetti squash and ate it with some spaghetti sauce and a little parmesan cheese and it was very good. I won't make this again. Nor would I recommend it.
I don't like most squash but this recipe was surprisingly good. I would make it again and have recommended it to friends and family. However, I did use chicken stock and added more garlic.
