Spaghetti Squash with Mustard Greens Pesto
1 Red Dog Farm spaghetti squash
1 cup Red Dog Farm mustard greens pesto
1-3 Tablespoons olive oil, if desired
Grated Asiago or Parmesan cheese, to taste
Optional: ½ pound Italian sausage, cooked and crumbled
Preheat oven to 400 degrees Fahrenheit. Slice spaghetti squash in half lengthwise and scoop out the seeds for the compost.
Place squash halves face down on a rimmed baking sheet. Pour a cup of water onto the sheet. Bake for 30 to 45 minutes, depending on the size of the squash, until it gives when you squeeze it. Remove from oven and use a fork to scrape the stands of the squash into a large bowl.
Toss with pesto, adding olive oil to make a sauce if desired. Serve with cheese and sausage, if desired.