Preheat oven to 300º. Toast walnuts on a baking sheet for 10 minutes.

Microwave Method for squash
Puncture squash several times with a sharp knife. Put in microwave for 6 minutes. Check to see if the squash is soft to the touch. If not, cook for another 2- 3 more minutes then test again. Depending on the size of the squash, you will need to adjust cooking time. Once it cools, cut in half lengthwise and scoop out the seeds.

Oven Method
Cut squash in half lengthwise, scoop out the seeds. Brush each half with olive oil and roast in a 400º oven for 30-40 minutes.

Pesto

1. Combine basil, mint, garlic and walnuts in a food processor or blender. Then slowly drizzle the oil with the motor running. Once all oil has been added and pesto is emulsified, add salt and pepper to taste, squeeze of lemon and the Parmesan.
2. Scoop stringy flesh of spaghetti squash out with a fork. Work from the outside in scraping and fluffing it as you go.
3. Heat a large pan, add 1 tablespoon of olive oil then add squash. Add the pesto a little at a time stirring until coated.

Option
Cut 1 cup of cherry tomatoes in half. Heat 2 tablespoons of olive oil in a medium pan, add tomatoes and 1/2 teaspoon of salt and sauté for 5-7 minutes until tomatoes are soft but still hold their shape. Add additional salt and pepper.