Spaghetti Squash with Parsley & Pecan Pesto
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ingredients
spaghetti squash pasta
  • 1 medium spaghetti squash
  • ¼ cup, plus 2 tsp olive oil
  • salt & pepper
parsley & pecan pesto
  • 1 bulb garlic, plus 1 clove
  • ½ cup pecans, toasted
  • ½ bunch parsley
  • ¼ cup grated asiago cheese (to make it vegan, substitute vegan parmesan cheese)
  • 2 tsp lemon juice
instructions
  1. Begin by preheating the oven to 375 F.
  2. Cut the squash in half, lengthwise, and remove all the seeds.
  3. Rub the cut sides of the squash with 1 tsp olive oil and a few dashes of salt and pepper. Place the squash (cut-side down) on a baking sheet.
  4. Cut the top off of the garlic bulb, exposing the cloves but leaving the cloves intact. Set the exposed side on a piece of foil, drizzle with the remaining 1 tsp of olive oil and season with salt and pepper. Wrap the bulb in the foil and place on the baking sheet with the squash.
  5. Bake for about 30-35 minutes, until the squash is tender.
  6. Set aside to cool.
  7. When the roasted garlic is cool enough to handle, squeeze out the cloves and add them to a food processor along with the minced garlic and the rest of the pesto ingredients.
  8. Pulse until you get that beautifully creamy, pesto texture.
  9. Using a fork, shred the squash into a bowl and toss with about ½ cup of the pesto.
  10. Season with salt and pepper to your liking, then eat up!
Recipe by The Veggie Girl at https://www.theveggiegirl.com/2015/06/10/southern-spaghetti-squash-with-parsley-pesto/