Spaghetti Squash With A Sage Walnut Pesto
From PongoUSA 12 years ago
- 15 min. + 1 hr. roas to make
- Serves 4
A quick, easy, low calorie and tasty dinner with spaghetti squash. I roast the squash the day ahead and separate the strands, all what is to do than is to reheat it with some butter, mix the pesto and ... done :) I like to serve some pork tenderloin slices with the squash. Read more It's not longer vegetarian than, of course, but the flavors play very well together. Adapted from the SF Chronicle. See less
Ingredients
THE SQUASH
- 1 spaghetti squash, about 2 1/2-3 pounds shopping list
- baking spray shopping list
- 1 tb olive oil shopping list
- 1 tb butter shopping list
- kosher salt and ground black pepper, to taste shopping list
THE PESTO
- 1/2 cup Chopped fresh parsley shopping list
- 1/4 cup Chopped fresh sage shopping list
- 1 garlic clove, chopped shopping list
- 3/4 cup toasted chopped walnuts, cooled shopping list
- 1-2 tb. fresh lemon juice shopping list
- 1/3-1/2 cup olive oil ( your best ) shopping list
- 30 grams Grated parmigiano Reggiano + plus more for garrnish shopping list
- kosher salt and ground black pepper, to taste shopping list
How to make it
- Do ahead : Split the squash in half lengthwise and scrape out the seeds. Spray a baking sheet with oil, set the squash, cut side down on the pan and roast for 45 min. at 375 - 400 F. Take out of the oven, let sit until cool enough to handle, and then use a fork to pull the insides of the squash into shreds. Transfer to a bowl and refrigerate until the next day.
- On the next day, heat a big ban on med. high heat. Add olive oil and butter and let butter foam. Add squash and heat through, turning from time to time.
- In the meantime, make the pesto : In a food processor , pulse the herbs and garlic until finely chopped. Reserve 2 tablespoons of the walnuts, and add the rest to the food processor. Blend until chopped. Add the oil in a steady stream with the motor running until the pesto is well combined - if you want it a little more emulsified, use the whole 1/2 cup. Add lemon juice to taste. Turn off the motor and add the grated cheese. Pulse to combine. Season to taste with salt and pepper, adding more lemon, if needed.
- To assemble: Toss the hot squash with the pesto, and garnish with more cheese and the reserved toasted walnuts. We also had some pan fried pork tenderloin slices, just seasoned with s+p with the squash. Nice combo.
- Per serving: 442 calories, 11 g protein, 21 g carbohydrates, 37 g fat (5 g saturated), 6 mg cholesterol, 182 mg sodium, 5 g fiber.
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