Spaghetti Squash with Parsley and Pecan Pesto

Total Time:
1 hr 20 min
25 min
15 min
40 min

3 cups

  • 1 medium spaghetti squash, halved lengthwise, seeded
  • 1/4 cup plus 2 teaspoons olive oil
  • Salt and pepper
  • 2 small heads garlic, plus 1 clove garlic, minced
  • 2 ounces pecans, toasted (about 1/2 cup)
  • 1/2 bunch parsley, with stems, plus 1 tablespoon parsley leaves, chopped, for garnish
  • 1/4 cup grated Asiago cheese
  • 1 1/2 teaspoons fresh lemon juice
Watch how to make this recipe.
  • Preheat the 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. Set 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 the remaining 1 teaspoon of the olive oil and season with salt and pepper. Wrap up the foil to make a pouch and place on the baking sheet with the squash. Bake until the squash is tender and the garlic soft and roasted, 35 to 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, 1/2 bunch parsley and 1/2 teaspoon salt. Pulse until the ingredients are pulverized. With the motor running, drizzle in the 1/4 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 1/2 cup of the pesto. Season with salt and pepper. Serve garnished with chopped parsley.

Store any remaining pesto in the refrigerator for up to 1 week.

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    This recipe is featured in:

    Fall Produce Guide