VEG out!

...in a GREAT way!!!  Spaghetti squash and pesto. DELISH!  of course you can add a chicken breast or another meat on the side but i didn't have anything and brett is out of town so i didn't need it.

you can ask the hubs...i love spaghetti squash, he does not. 

1 small spaghetti squash
baby bella mushrooms, sliced
1 small head of broccoli, chopped
1/4 sweet onion, chopped
1/4 green pepper, chopped
Pesto:
handful of defrosted spinach
handful of basil
2 garlic cloves (only 1 if you don't like "taste" of garlic)
parm cheese
1/2 lemon juice
s&p
EVOO

Cut squash in half and scoop out seeds.  season with salt and pepper and EVOO.  roast cut side down in 375 oven for 30-45 mins.
saute veggies until soft and slightly brown in small amount of EVOO.
in a food processor, pulse all pesto ingredients except EVOO until finely chopped. then add 1 teaspoon at a time of EVOO and pulse. pesto should not be liquidy.
take squash out of oven and let cool....or if you're like me, use a oven mitt b/c i'm not patient! use a fork to scrap squash which makes "spaghetti noodles". SO neat! combine all the ingredients and top with parm cheese.

ENJOY!!!!!!!