heat oven to 425°, line a sheet pan with parchment paper
drizzle cut side of squash halves with a little oil, then season with salt & pepper
roast squash halves, cut side up, until tender and squash has “spaghetti“ strands, about 45 minutes; if you like yours more al dente and/or if your squash is on the smaller side start checking doneness at 30 minutes
once cooked to your liking, remove squash from each half with a fork and discard skins, OR you can serve in cooked skins as “boats”; either way stir in Pumpkin Seed Pesto while squash is still warm (pesto recipe on blog!), then top with extra pumpkin seeds and grated parm if desired
Recipe Notes
Recipe serves 4 as a side, 2 as a main
Original recipe created by Jerran Boyer
www.healthnutchefs.com