Ingredients
1 spaghetti squash
1 cup of prepared pesto
1 cup of sun dried tomatoes, chopped
One-quarter cup of parsley, chopped
2 tbsp of balsamic vinegar
Salt and pepper
Method
Place squash onto a baking sheet and pierce with a paring knife.
Roast it for 45 minutes, until it is very soft. When it's cool enough to handle, cut it in half and scoop out the spaghetti-like flesh.
Place in a large bowl and add the pesto, sun dried tomatoes, parsley, vinegar and olive oil.
Toss well and season with salt and pepper.
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