Pesto Squash Boats
Brookshire's Best Recipe

Cut squash in half and scoop seeds out with spoon. Toss olive oil and garlic in squash; place on cookie sheet.

Bake at 350° F for about 1 hour, until soft.

When soft, "rake" the squash with a fork, which will make a spaghetti texture. Pull the flesh of the squash up off the shell.

Toss pesto with squash and replace in shell half.

Serve immediately.

Nutritional Information:

Calories 100

Total Fat 8g 

Saturated Fat 1g 

Sodium 18mg 

Total Carbohydrate 9g 

Protein 1g

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.