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Recipe of the Day: Spaghetti Squash with Walnut Pesto

  • Yasmin Coles
  • January 12, 2011

Recipe of the Day: Spaghetti Squash with Walnut PestoYes and No: yes, spaghetti squash look like spaghetti noodles but they are made of squash, and no, spaghetti squash is actually a type of squash and not a powdered version of squash turned into pasta.  Spaghetti squash garnered its name because its meat, when grated, resemble spaghetti because of its stringiness.  However, this type of spaghetti is no doubt healthier, and when turned into a dish, it can be as delicious as the conventional Italian kind.  You can have a look at different spaghetti squash recipes, but here is a pesto-topped dish that you can easily make.

Ingredients

1 (3 1/2- to 4-lb) spaghetti squash

1/2 garlic clove

1 1/3 cups packed fresh flat-leaf parsley

1/4 tsp finely grated fresh lemon zest

1/4 cup walnuts (3/4 oz)

3 tbsp extra-virgin olive oil

1 tbsp water

2 1/2 tbsp finely grated Pecorino

1/4 tsp black pepper

1 tsp salt

Directions

Pierce squash all over using a sharp small knife.  You can cook the squash in a microwave oven at high power for 8 minutes, or you can cook it in a preheated 350 degree F oven for an hour.  Afterwards, take the squash out and let it cool but not too cool.  Make sure to handle it while it is warm.

Toast nuts in a skillet over moderate heat for about 6 minutes.  Set aside and then cool.

Put the nuts and the garlic in a food processor until finely ground.  Add parsley, oil, cheese, water, salt, pepper and lemon zest.  Pulse in the processor until the parsley is coarsely chopped.

Prepare the squash by cutting off the stem and discarding the seeds.    Scrape the flesh of squash using a fork until they turn into fat strands.

Toss the spaghetti squash with the prepared pesto.

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