Summertime Spaghetti Squash

Ingredients:
- 1 (3- to 3 1/2-pound) spaghetti squash
- 1/2 cup (packed) fresh basil leaves
- 2 tablespoons freshly grated Parmesan or Romano cheese
- 2 tablespoons extra-virgin olive oil
- 1/4 cup pine nuts, toasted
- 1 garlic clove, minced
- Salt and freshly ground black pepper

Directions:
- Prick the squash in 3 or 4 places with a fork, put it on a plate, and loosely cover it with plastic wrap.
- Microwave at full power for 9 minutes.
- Let the squash stand, still covered, for another 5 minutes.
- Meanwhile, make the pesto.
- Put the basil, cheese, oil, pine nuts, garlic, and salt and pepper to taste in a food processor and pulse until well combined.
- Halve the squash and scrape out the seeds.
- Using a fork, scoop the pulp into a large bowl.
- Add pesto to taste and toss to combine.