1 large spaghetti squash
Store bought pesto sauce
salt and pepper
red pepper flakes
1 tsp granulated white sugar
1 tablespoon Divine Kuizine sugar spice
Preheat oven to 400 degrees F (204 C) and line a large baking sheet (or more if increasing batch size) with foil.
Microwave squash 5-6 minutes; cool slightly.
Place squash on cutting board with the most-flat surface down. Slice along cut-side down. (Since the squash will be hot, use a towel (or oven mitt) to hold the squash half, and scrape out the seeds.
Brush the interior with oil and sprinkle with a little salt and pepper. Place cut-side down on baking sheet. Roast for 45 minutes, or until a knife easily pierces the skin and flesh. Remove from oven and set aside.
Use a fork to scoop out spaghetti squash into fine strings and divide between serving plates. Top with desired amount of pesto and lightly toss.
Note/Tip - I doctor up my pesto sauce salt, pepper, white sugar, Divine Kuizine sugar spice, and red flakes.
Serve with additional toppings parmesan cheese.
Store leftovers covered in the refrigerator for 2-3 days, though best when fresh. Pasta can be enjoyed hot, chilled, or at room temperature.