Spaghetti Squash With Parsley And Pecan Pesto
Serves: 6
Carter Wolf
1 January 1970
Based on User reviews:
39
Spice
70
Sweetness
59
Sourness
49
mins
Prep time (avg)
6.9
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Preheat the oven to 375 degrees F
3
Rub the cut sides of the squash with 1 teaspoon of the olive oil and sprinkle with salt and pepper
4
Set the squash cut-side down on a baking sheet
5
Cut the tops off of the garlic heads, exposing the cloves but leaving the heads intact
6
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
7
Wrap up the foil to make a pouch and place on the baking sheet with the squash
8
Bake until the squash is tender and the garlic soft and roasted, 35 to 40 minutes
9
Set aside to cool
10
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
11
Pulse until the ingredients are pulverized
12
With the motor running, drizzle in the 1/4 cup olive oil
13
Add the Asiago and lemon juice and pulse until just combined
14
Shred the squash into a bowl using a fork and toss with 1/2 cup of the pesto
15
Season with salt and pepper
16
Serve garnished with chopped parsley