The holiday season is approaching, which fills our schedules with dinner parties and family time. Alexandra Catalano (@eatcute), nutritionist and lifestyle expert, put together this recipe that's perfect for entertaining guests. Grab the family and enjoy! The Pasta: Ingredients: 1 whole spaghetti squash 1/4 cup of water Heat the oven to 400 degrees. Place the squash on a cutting board and cut it in half lengthwise. Scoop out the seeds using a large spoon. Place both halves of squash on a rimmed baking sheet facing up. Pour 1/4 cup of water in the pan and roast for 45 minutes.Remove the squash from the oven and allow to cool for 20 minutes. Use a large fork to scoop out the spaghetti squash in an outward scraping motion. Place in a bowl and set aside. Pomegranate Pesto: Ingredients: 1 cup chopped fresh mint1/2 cup of fresh basil 1 cup of raw pine nuts 1/3 cup fresh pomegranate seeds 1 cup extra-virgin olive oil1 teaspoon finely grated lime zest1 tablespoon fresh lime juice1 /2 garlic clove 1/2 teaspoon pink saltIn a pan, roast garlic, olive oil, sea salt, & pine nuts. Roast for a few minutes till the garlic becomes lightly browned. Then, add the pomegranate seeds and mint. Sauté for 5 minutes or until soft. Pour mixture into a bowl and add fresh chopped mint and a pinch more olive oil.Add lemon and lime juice and mix well. Pour over spaghetti squash pasta and enjoy!