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.
Read MoreThis 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.
Read MoreI 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.
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