Winter Pesto Spaghetti Squash
Serves 4Ingredients:
1 (3 1/2- to 4-lb) spaghetti squash
2 cloves garlic, peeled
2 cups baby spinach leaves
1 cup fresh basil leaves
1/4 cup walnuts
1/2 cup freshly grated Parmesan
1/3 to 1/2 cup extra-virgin olive oil
Directions:
1. Pierce squash all over with a sharp small knife. Cook in a microwave oven at high power (100 percent) 8 minutes, then turn over and microwave until squash gives when pressed gently, 8 to 10 minutes more. Cool squash 5 minutes.
2. For pesto, with food processor running drop in the garlic cloves and process until minced. Stop machine and add the spinach, basil, pine nuts and Parmesan cheese. Pulse to finely chop. Turn on machine on and add olive oil; process to puree to a thick paste.
3. While squash is still hot, cut off stem from squash and discard, then carefully halve squash lengthwise (it will emit steam) and discard seeds. Working over a bowl, scrape out squash flesh with a fork, loosening and separating strands. Add pesto; toss and serve.
1. Pierce squash all over with a sharp small knife. Cook in a microwave oven at high power (100 percent) 8 minutes, then turn over and microwave until squash gives when pressed gently, 8 to 10 minutes more. Cool squash 5 minutes.
2. For pesto, with food processor running drop in the garlic cloves and process until minced. Stop machine and add the spinach, basil, pine nuts and Parmesan cheese. Pulse to finely chop. Turn on machine on and add olive oil; process to puree to a thick paste.
3. While squash is still hot, cut off stem from squash and discard, then carefully halve squash lengthwise (it will emit steam) and discard seeds. Working over a bowl, scrape out squash flesh with a fork, loosening and separating strands. Add pesto; toss and serve.
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