Spaghetti Squash with Pesto

Dave and I are avid shoppers of the Italian Market in South Philly, and when the weekend permits, we walk down and do our weekly produce shopping.  Lately, we have been enjoying the abundance of winter produce like turnips and butternut squash.  We recently stumbled upon spaghetti squash, and it is now our seasonal favorite.
It takes a while to cook, but once it is done, the contents get scrapped out and the flesh turns spaghetti-like.

However, I will warn you that it doesn’t taste or act like spaghetti.  When I say “act like”, I mean it isn’t easy to toss in sauce.  But it is pretty darn tasty and is a good alternative for those on a low-carb or gluten-free diet.  My favorite is with pesto and peas, seen here.
For the pesto, the recipe I am including uses basil, but you can really use any herbs or greens that you have on hand — like parsley, spinach or kale.  Traditionally made, pesto will call for pine nuts or walnuts.  I learned in culinary school that those who were poor in Italy used walnuts and rich Italian folks used pine nuts.  Tastes good to me either way!

Spaghetti Squash with Pesto and Peas

To Make the Spaghetti Squash
Adapted from, Emeril Lagasse

1) Preheat the oven to 375 degrees.  Using 1 small spaghetti squash, about 2 1/4 pounds, cut the squash with a sharp knife in half lengthwise and place, cut side down, in a baking dish. If it is too hard to cut, put the squash in the microwave for about 45 seconds, and it should soften a bit.

2) Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender.

3) Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.

4) Add butter, oil or any seasonings of your preference to add some flavor.

To Make the Pesto

4 bunch basil
4 cloves garlic, crushed
1/4 cup pine nuts or walnuts, toasted
1/2 cup olive oil (add more if needed)
1/2 tsp salt
3/4 cup of Parmesan cheese, grated (omit this for a vegan version)
ground black pepper, to taste

1) Using a food processor, grind the basil, garlic, nuts and oil until a paste is formed.  Pulse in the grated cheese.  Season with salt and pepper.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s