Spaghetti Squash with Sun-Dried Tomato Pesto

1 lg    Spaghetti Squash

4 oz   pesto

1/2c   pine nuts, sunflower seeds, walnut pieces, etc.

1/2 lg Vidalia onion - chopped

1/2 lg jalapeno pepper - chopped

Scrub the squash, dry and pierce it several times with a sharp knife.  Wrap it in long strip of paper towel and microwave at 70% power for 15-20 minutes.  During cooking, turn it over a couple times to cook evenly, until it feels soft all around when squeezed.  When cool enough to handle, cut the squash in half lengthwise and remove the seeds.  Loosen the squash and drain in a colander - saving some of the liquid - transfer to a serving dish or back into  the 'shells.'

Dry toast the nuts in a pan for a few minutes until lightly browned, over medium heat, stirring the entire time.  Cool just a little, add 1T extra virgin olive oil or butter and a couple tablespoons of squash liquid.  Add jalapeno, sauté a few minutes to release some of the heat.  The add the onion and cook until done.  Add your favorite pesto - fresh or from a jar.  Pour over squash and toss a little.  Top with some grated Parmesan cheese.  Serves 4 as a side dish or 2 as a vegetarian entrée .

I have enough basil in my garden for a giant batch, but it was raining too hard to go outside :o)  I decided to try one of these I found in my pantry: classic basil, arugula -herb and sun-dried tomato.  Pesto is interesting stuff! .  . .Lin