Ingredients:
1 Sharkfin Melon
2 cups Baby Spinach
1/2 cup fresh Basil
1/4 cup Walnuts toasted
2 tablespoon Lemon juice
1/3 cup Olive Oil
1/2 tsp salt
1/3 cup grated parmesan
4 Eggs
Directions:
Add spinach, basil, salt, toasted walnuts, and lemon juice to the food processor and pulse lightly
With the food processor running, add olive oil and let it mix until you reach your desired consistency. Remove pesto from food processor and stir in grated parmesan cheese
Preheat oven to 350 degrees. Put your Sharkfin Melon on a baking sheet lined with parchment paper. Roast in the oven for 45-60 minutes depending on the size of the squash
Once squash is roasted, allow to cool for 20-30 minutes or until cool enough to handle
Cut the squash in half lengthwise then scoop out the seeds with a spoon. Use a fork to scrape out the flesh of the squash to create stringy strands of squash
Add a tablespoon of pesto to a bowl of spaghetti squash and mix. Drizzle with grated Parmigiano to season
