For the squash:
1 large spaghetti squash (about 4 pounds)
1 tablespoon extra-virgin olive oil
For the pesto:
¼ cup pine nuts
2 cloves garlic, peeled
3 cups lightly packed fresh basil leaves
⅓ cup freshly grated Parmesan cheese
1 tablespoon fresh lemon juice
½ cup extra-virgin olive oil
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
Grated parmesan cheese, optional
Basil leaves, optional
Preheat the oven to 375 degrees.
Cut the squash in half lengthwise and scoop out the seeds. Brush the cut sides of the squash with 1 tablespoon of oil total then place it, cut side down into a large shallow baking dish. Add water to the dish so it is about ½-inch deep. Cook until the squash is tender, about 45 minutes, then transfer it to a work surface and allow it to cool slightly, 10 minutes. Use a fork to scrape the flesh from the shell of the squash and then a large spoon to transfer it to a large bowl.
Meanwhile, make the pesto. Toast the pine nuts in a small, dry skillet over medium heat until fragrant and golden brown, shaking the pan frequently, about 3 minutes
In a food processor, process the pine nuts and garlic together until minced. Add the basil, Parmesan, and lemon juice and process until finely minced. With the machine running, slowly pour the oil in a steady stream through the feed tube and process until well blended. Season with the salt and pepper. (Makes 1 cup pesto)
Pour the pesto over the cooked squash in the bowl and toss with tongs to coat. Serve garnished with additional parmesan cheese and basil leaves if desired.
Makes 8 cups
Serving size 1⅓ cup
Per serving: Calories 310; Total Fat 27g (Mono Fat 16.3g, Poly Fat 4.7g, Sat Fat 4.1g); Protein 5g; Carb 16g; Fiber 4g; Cholesterol 5mg; Sodium 200mg
Excellent source of: Manganese, Vitamin A, Vitamin K,
Good source of: Calcium, Copper, Fiber, Folate, Iron, Magnesium, Niacin, Phosphorus, Vitamin B6, Vitamin C, Vitamin E