Spaghetti Squash with Pesto and Tomatoes

Source: Gina's Weight Watcher Recipes
adapted by

1 spaghetti squash
salt and fresh pepper
2 tomatoes, diced
Parmesan, for serving

For the Pesto (or you can use your favorite Pesto sauce, I use a Knorr's packet!)
1 cup, packed, large fresh basil leaves
2 cloves garlic
1/3 cup olive oil
4 tablespoons Parmesan
handful of pine nuts or walnuts (optional)

Cut squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover and cook on high for about 15 minutes, more or less, depending on size of squash. Add more cooking time if necessary. Let stand covered, for 5 minutes. It will be very hot, be careful!  With a fork pull out and separate the strands.

In a small blender combine basil, garlic, olive oil, Parmesan cheese, salt and pepper and puree until smooth.

Combine the pesto (as much or as less as you like) with the spaghetti squash. Add the tomatoes and season with additional salt and pepper. Serve with Parmesan cheese.

Make ahead - you can prepare the squash ahead of time, heat it when ready to use!