Instructions

Preheat oven to 400 degrees F.

Carefully cut spaghetti crosswise into 1″ circular pieces. Remove the seeds from the inside of the squash pieces and discard. Place squash rounds cut side down on parchment lined baking sheet.

Bake squash in oven until tender or al dente, about 30 to 40 minutes.

While squash is baking prepare pesto. Put spinach, basil, pine nuts, garlic, olive oil and salt into a blender. Process until pesto is smooth stopping and scraping down sides as needed; set aside.

When squash is done remove from oven. Using a fork carefully remove the stands of squash separating them from the squash skin and place in a large bowl. Discard the skins.

Immediately pour the warm, melted butter and pesto over the squash and toss to coat well.

Serve with crumbled feta and lime slices.