Spaghetti squash + pesto

I seem to have been slow at adopting the use of spaghetti squash as noodles. To be honest, I'm not much for food that seems holier than thou and I feel like spaghetti squash somehow got caught in the extremes of diet dogma that I had been a little put off. But, there was one tucked into my CSA and it kept staring at me waiting to be cooked. 

Early in the squash season, I had eaten a roasted delicata squash with sage pesto that was sensationally herby, sweet and delicious. I wanted to recreate that here with the squash I had on hand. The pesto is super simple and when mixed into the hot squash turns into a surprisingly creamy, herby sauce that is all kinds of yummy.

Spaghetti squash + pesto
serves 2-4

I think we may just be nearing the end of squash season, so don't wait to make this! 

2 handfuls of Italian parsley
1 handful sage leaves
3 TBS almonds (or walnuts/pinenuts)
2 TBS Pecorino Romano
1 garlic clove, peeled
sea salt
1/2 cup extra virgin olive oil

1 spaghetti squash
Extra virgin olive oil

Fried egg, 1 per person

Preheat oven to 400'. Trim ends of squash and split horizontally, removing seeds. Rub cut sides with a good plug of olive oil, sprinkle with salt and place face down on baking sheet. Cook for about 30-45 minutes until skin is golden brown and can easily be poked through with a fork. Meanwhile, prepare pesto: combine parsley, sage, almonds, cheese, and garlic and a good pinch of salt in a food processor and pulse until finely chopped. With machine running, drizzle in olive oil until desired consistency (you might use a little less/more olive oil, depending). Adjust seasoning. With a fork, run through the flesh of the squash to create "noodles." Place portion on a plate and a good dollop with pesto. Top with fried egg.