Spaghetti Squash with Arugula Pesto and Roasted Tomatoes

I've been on a spaghetti squash kick lately. Every time I stop by the farmer's market I come home with one. I had a basket of cherry tomatoes that started to burst after 2 days, so I decided it was time to roast them. I used arugula pesto in this recipe but feel free to use a classic basil pesto as well, especially if you want a slightly milder flavor. You can adjust this recipe very easily to suit your preferences. I love a lot of tomatoes on mine, as well as lots of cheese. After I took these photos I added about another 1/4 cup of shredded Parmesan to each squash half. Parmesan gets used up very quickly in my kitchen, but I love the flavor it adds.
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Simple Spaghetti Squash with Parmesan

I know spaghetti squash has been around for a while, but it was only recently that I started experimenting with it. Spaghetti squash is very easy to make, and you can top it with anything you'd enjoy on a pasta. One of my favorite ways to enjoy spaghetti squash is very simple: roasting it and sprinkling it with freshly grated Parmesan cheese. When I am home by myself, this make a great, simple dinner. It would also be a wonderful side dish. What I love about spaghetti squash is that you can use the outer peel of the squash as your serving dish.

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