Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Watch how to make this recipe.
Spaghetti Squash with Creamy Calabrian Pine Nut Pesto
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- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 277
- Total Fat
- 22 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 10 milligrams
- Sodium
- 491 milligrams
- Carbohydrates
- 18 grams
- Dietary Fiber
- 4 grams
- Sugar
- 7 grams
- Protein
- 6 grams
Perfect for a holiday side dish or vegetarian main course, here we top strands of perfectly cooked spaghetti squash with a nutty and spicy-sweet pesto. The creamy pesto is great warm or at room temperature and comes together quickly with pantry ingredients including jarred roasted red peppers, toasted pine nuts, tomato paste and Calabrian chile paste. For a showstopping presentation, we spread the spaghetti squash on a large serving platter, then top it with the pesto, fragrant basil, sharp pecorino and more toasted pine nuts.
- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 277
- Total Fat
- 22 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 10 milligrams
- Sodium
- 491 milligrams
- Carbohydrates
- 18 grams
- Dietary Fiber
- 4 grams
- Sugar
- 7 grams
- Protein
- 6 grams
Ingredients
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Directions
- Cut the squash in half lengthwise slightly off center (to avoid having to cut through the stem). Use a spoon to scoop out and discard the seeds. In batches of 2 halves each, put the squash on a microwave-safe plate, cover tightly with plastic wrap and microwave on high until very tender and the flesh can easily be flaked with a fork, 13 to 14 minutes. Let cool slightly before handling.
- Set a large colander over a mixing bowl. Hold a squash half over the colander and scrape the flesh with a fork into spaghetti-like strands into the colander to drain. Repeat with the remaining halves. Discard any liquid that pools. With the squash still in the colander, sprinkle it with salt and pepper, cover and set aside.
- Heat 1/4 cup of the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until slightly translucent, about 4 minutes. Add the garlic and cook, stirring frequently, until softened, about 2 minutes. Add the tomato paste and continue to cook, stirring occasionally, until the tomato paste has turned a deep brick red and is starting to caramelize on the bottom and sides of the pan, about 6 minutes.
- With a spatula, transfer the contents of the pan to a food processor. Add the roasted peppers, ricotta, chile paste, 1/2 cup of the pine nuts and 2 tablespoons of the pecorino and process until smooth. With the motor running, add the remaining 1/4 cup oil in a steady stream. Mix in the lemon juice and season with salt and pepper.
- Spread the squash in an even layer on a large serving platter. Top with the creamy pesto and garnish with the basil and remaining pecorino and pine nuts.
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