This spaghetti squash dish is the perfect side at your next party or light meal! It's loaded with veggies and flavor.
Turn the heat down to medium. Add in the rest of the ingredients (chopped cherry tomatoes, chopped kalamata olives, roasted cremini mushroom slices, pine nuts, and chopped fresh basil leaves).
Slowly combine and heat for another 5-10 minutes using a spatula to toss. Season with salt or freshly ground black pepper to taste (note: my pesto was well seasoned so I did not need any additional salt or black pepper).
To save time, I typically roast the spaghetti squash the day before if I have time and store the roasted spaghetti squash strands in the fridge. I also make a large batch of my pesto and store it in the freezer to use as needed.