Spaghetti Squash Lasagna With Walnut Basil Pesto
INGREDIENTS
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Ingredients:
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1 4-pound spaghetti squash, cut in half lengthwise, seeds removed
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2 tablespoons extra virgin olive oil
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1 teaspoon kosher salt
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1/2 teaspoon fresh ground pepper
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2 cups prepared tomato sauce
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1/2 cup basil walnut pesto (recipe below)
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1 pound whole milk mozzarella, sliced in quarter-inch rounds
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Parmesan Cheese
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Ingredients:
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2 cups packed basil leaves
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1/4 cup walnuts
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1/2 cup grated parmesan
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2 cloves garlic
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1/2 cup extra virgin olive oil
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1/4 teaspoon kosher salt
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