Pesto Spaghetti Squash with Tomatoes

Ingredients:

• 1 spaghetti squash
• 1 cup fresh basil leaves whole, plus 1/4 cup chiffonade
• 1/4 c walnuts
• 1/3 good olive oil
• 2 whole garlic cloves + 1 clove minced
• 1 T clarified butter
• 2 C fresh tomatoes chopped
• 1/4 c toasted pine nuts optional

Instructions:

1.     Preheat oven to 375.

2. Cut squash, scoop out seeds, place face down in large dish and pour water in to halfway up pan.
3. Bake for 30-40 min (slighly undercook)  (you can also microwave it for 5-7 min)
4. Food processor:  whole basil, walnuts, oil, garlic cloves, salt and pepper to taste...process smooth
5. Heat skillet and melt butter, add minced garlic
6. Stir in cooked squash along with pesto.  fold in tomatoes, basil, and pine nuts
7. Cook until squash is "done"