Sunday, September 20, 2015

Ellie's Kitchen: Spaghetti squash with homemade spinach pesto

Made this for dinner Friday nite, and it was loved by all!


Spaghetti Squash with Spinach Pesto and Sun-Dried Tomatoes

  • 1 medium spaghetti squash
  • 5 cups fresh baby spinach
  • ¼ cup olive oil
  • ¼ cup chopped walnuts (I used almonds)
  • ¼ cup Parmesan cheese, plus more for sprinkling, optional
  • 2 cloves garlic, minced (2 tsp.)
  • ¼ cup oil-packed sun-dried tomatoes, drained and chopped
1 | Preheat oven to 375°F. Cut spaghetti squash in half, and remove seeds with spoon. Place squash halves face down on baking sheet, and roast
1 hour. Scrape with fork to release strands. Transfer strands to bowl.
2 | Combine spinach, oil, walnuts, Parmesan, and garlic in food processor, and pulse until mixture has consistency of paste. Add to squash, and mix well. Divide among six plates, and top each serving with sun-dried tomatoes. Sprinkle with additional Parmesan, if using.

Vegetarian Times October 2015 p.13

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