Mitchell Murphree, chef of the Five Senses Restaurant in Murfreesboro, shared his recipe. br br Roasted Spaghetti Squash with Basil Pesto and Tomatoes br Prepare 2 medium spaghetti squash br Cut in half lengthwise. Scrape out seeds and pulp as you would any other squash or pumpkin. Sprinkle with canola oil, salt and pepper. Bake at 375F, rind side up, on a sheet pan 30-40 minutes until tender. Scrape out strands and set aside. br Basil Pesto br 1-12 cups basil leaves br ½ cup walnuts br 2 cloves garlic br 1 tsp lemon juice br 3 tablespoons parmesan cheese br ½ cup extra Virgin olive oil br salt and pepper br Place all ingredients in food processor and blend until a paste. Set aside. br Other Ingredients br 2 tablespoons canola oil br 2 cups diced tomatoes br 2 cups sliced mushrooms br ½ cup diced onion br ½ cup heavy cream br salt and pepper br In heavy bottomed skillet, heat to medium high and add oil. Cook onions for one minute to soften. Add mushrooms and cook until tender. Add squash, pesto, tomatoes and cream and cook to thicken and reduce. Season with salt and pepper.