Roasted Spaghetti Squash with Pesto and Tomatoes

Mitchell Murphree, chef of the Five Senses Restaurant in Murfreesboro, shared his recipe.

Roasted Spaghetti Squash with Basil Pesto and Tomatoes
Prepare 2 medium spaghetti squash
Cut in half lengthwise. Scrape out seeds and pulp as you would any other squash or pumpkin. Sprinkle with canola oil, salt and pepper. Bake at 375F, rind side up, on a sheet pan 30-40 minutes until tender. Scrape out strands and set aside.
Basil Pesto
1-1/2 cups basil leaves
½ cup walnuts
2 cloves garlic
1 tsp lemon juice
3 tablespoons parmesan cheese
½ cup extra Virgin olive oil
salt and pepper
Place all ingredients in food processor and blend until a paste. Set aside.
Other Ingredients
2 tablespoons canola oil
2 cups diced tomatoes
2 cups sliced mushrooms
½ cup diced onion
½ cup heavy cream
salt and pepper
In heavy bottomed skillet, heat to medium high and add oil. Cook onions for one minute to soften. Add mushrooms and cook until tender. Add squash, pesto, tomatoes and cream and cook to thicken and reduce. Season with salt and pepper.