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Spaghetti Squash with Parsley and Pecan Pesto Damaris Phillips Southern at Heart Strong Is the New Skinny

Ingredients

• 1 medium spaghetti squash, halved lengthwise, seeded
• 1/4 cup plus 2 teaspoons olive oil
• Salt and pepper
• 2 small heads garlic, plus 1 clove garlic, minced
• 2 ounces pecans, toasted (about 1/2 cup)
• 1/2 bunch parsley, with stems, plus 1 tablespoon parsley leaves, chopped, for garnish
• 1/4 cup grated Asiago cheese
• 1 1/2 teaspoons fresh lemon juice

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