A New Favorite- Pesto Spaghetti Squash

New recipe we whipped up on Valentine's Day:

Pesto Spaghetti Squash

Spaghetti Squash cooked per directions on sticker (we actually used half spaghetti squash we had left over from the day before)

2 Tbsp Olive Oil

Prepared pesto (store bought ok) to taste

Half bunch of Asparagus cleaned/rough chopped

2 Tbsp Pine Nuts

2 Shallots Minced

Cook Spaghetti Squash, set aside cool and then use fork to scrape out.  Set aside.

-In skillet heat olive oil over medium heat.  Add Asparagus and cook until almost done. Add Shallots and Pine Nuts until they are slightly browned.
-Lower heat to low-medium and add a couple spoonfuls of pesto.  Then toss in spaghetti squash to coat.  If you need/want more pesto add it in to your liking and everything is warmed through.
-Sprinkle a little parm. cheese on top if you like (we skipped since Rob has cut cheese out).