Spaghetti Squash with Kale Pesto

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 medium spaghetti squash (about 3 pounds)
  • 1/3 cup hazelnuts, roughly chopped
  • 2 cups roughly chopped kale leaves (about 2 ounces)
  • 1/2 cup fresh parsley
  • 1 clove garlic
  • 2 tablespoons golden raisins
  • 5 tablespoons extra-virgin olive oil
  • 1/4 cup grated parmesan cheese, plus more for topping
  • 1 teaspoon Worcestershire sauce
  • Kosher salt and freshly ground pepper
Directions
  • Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash; roast, then scrape into strands (see Cook's Note).

  • Meanwhile, toast the hazelnuts in a dry skillet over medium-high heat, stirring occasionally, about 3 minutes. Transfer to a plate and let cool.

  • Pulse the kale, parsley, garlic, raisins and 2 tablespoons of the toasted nuts in a blender or food processor until combined. Add 1/4 cup olive oil; blend until smooth. Add 1/3 cup water, the parmesan, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper. Pulse until the pesto comes together, adding up to 3 more tablespoons water to loosen, if necessary; season with more salt and pepper.

  • Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the spaghetti squash and cook, stirring, until coated. Add 3/4 cup of the kale pesto. Stir to coat, adding up to 1/2 cup water to loosen; season with salt and pepper. Top the squash with the remaining toasted nuts and more parmesan.

How to Roast Spaghetti Squash

Trim both ends with a chef's knife, then position the squash upright and halve lengthwise.

Scoop out the seeds with a spoon and discard.

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

Roast at 400 degrees F until tender, 25 minutes; let cool slightly, Scrape the squash into strands with a fork. Discard the skin.

Cook's Note: Refrigerate the extra pesto up to 1 week or freeze up to 1 month.


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