Spaghetti Squash with Pesto

Sorry, not the best photo, but this got eaten so fast I couldn’t get a better one.

Another simple recipe that’s good for the holidays. I froze a lot of pesto this summer, and everyone in the family loves it, so I’m always coming up with ways to use it. This has been a favorite of mine for decades.

First, my Pesto recipe:
3 well-packed cups of fresh basil leaves (no stems)
3 large garlic cloves
1/2 cup walnuts or combination of walnuts and pine nuts
1/2 cup parsley, chopped
Approximately 3/4 cup fresh-grated parmesan (or equivalent aged cheese, preferably raw)
Approximately 3/4 cup extra virgin organic olive oil
salt to taste

Combine everything in a blender or food processor and blend until you get the consistency you desire (I like it very smooth, but some people like it a little chunky).

The squash:
Preheat oven to 375.
Cut a medium to large spaghetti squash in half lengthwise, and scoop out the seeds. Grease a large baking dish (I prefer glass or ceramic), and place the two squash halves face down in the dish. Bake for about 30 minutes, or until the skin can be easily pierced with a fork, at which point, remove from oven and let cool until you can easily handle it. Scoop out the insides and place in a bowl.

The two together:
Put as much pesto as you want in with the squash and toss until thoroughly combined. You can serve as is, or alternatively, sprinkle with more parmesan (or mozzarella) and bake until cheese melts, browns and bubbles. Pesto is also great cold on just about anything. Makes yummy omelettes too.

 

 

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