1/2 cup crumbled goat cheese (or feta)
Prepare Spaghetti Squash: Poke holes all around your spaghetti squash and roast whole in a 400 degree oven for 40 minutes. When it’s cool, cut it in half lengthwise and scrape out the seeds and strings. Then scrape the “spaghetti” out with a fork.
Prepare Pesto: Blend almonds, xvoo, salt, pepper, garlic, lemon juice and basil leaves in food processor until smooth.
Toss & Bake: Toss spaghetti squash with pesto and put in a casserole dish. Top with 1/2 cup crumbled goat cheese or feta and drizzle xvoo. Bake for 30 minutes in a 350 degree oven. This is delicious served cold the next day, too!