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Spaghetti Squash with Parsley & Pecan Pesto

KALB photo
KALB photo(KALB)
Published: Sep. 22, 2016 at 4:01 AM CDT
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Spaghetti Squash with Parsley & Pecan Pesto

1 medium spaghetti squash, halved lengthwise, seeded

¼ cup plus 2 teaspoons olive oil

Salt and Pepper

2 small heads of garlic, plus one clove, minced

½ cup toasted pecans

½ bunch parsley, with stems, plus 1 tablespoon minced parsley, for garnish

¼ cup grated Asiago cheese

1 ½ teaspoons fresh lemon juice

Directions:

Preheat oven to 375 degrees F.

Rub the cut sides of the squash with 1 teaspoon of the olive oil and sprinkle with salt and pepper.

Place the squash cut-side down on a baking sheet.

Cut the tops off of the garlic heads, exposing the cloves but leaving the heads intact. Set the heads on a large piece of foil, drizzle with remaining 1 teaspoon of olive oil and season with salt and pepper.

Wrap the foil around garlic to make a pouch and place on the baking sheet with the squash. Bake for 35-40 minutes. Set aside to cool.

When the roasted garlic is cool enough to handle, press out the cloves and add them to a food processor along with the minced garlic, toasted pecans, ½ bunch parsley and ½ teaspoon salt. Pulse until the ingredients are finely minced. With the motor running, drizzle in the ¼ cup olive oil. Add the Asiago and lemon juice and pulse until just combined.

Shred the squash into a bowl using a fork and toss with ½ cup of the pesto. Season with salt and pepper. Serve garnished with minced parsley.