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Spaghetti squash “pasta” with pesto and squash seeds
2024-11-18
https://www.metro.ca/userfiles/image/recipes/courge-spaghetti-pates-pesto-courge-12342.jpg
PT25M
PT50M
PT1H15M
Halve the spaghetti squashes lengthwise and empty out their seeds along with the filaments. Place the squash halves flesh side up on a large baking sheet. Pour half of the olive oil evenly onto the squash halves. Season adequately.Cover the squash halves in aluminum foil and bake at 350 °F (175 °C) for about 45 minutes or until the flesh detaches from the peel easily. Let cool for about 10 minutes.In the meantime, in a food processor, finely chop the basil leaves, garlic clove, remaining olive oil and lemon juice until you obtain a relatively smooth, even paste.Season this pesto, also adding the roasted squash seeds and grated Parmesan. Chop in the food processor and set aside.Using a tablespoon, remove the flesh from the squash halves by scraping along the peel in order to get the maximum amount of flesh out. Place the squash flesh in a large bowl.Pull the squash flesh apart, “shredding” it to separate the fibres from one another. Set aside.Pour a dash of olive oil in a large skillet and heat up the pulled squash. Add the squash seed pesto, coating well. Serve in a deep dish.Finish with some grated Parmesan, a dash of olive oil and a turn of the pepper mill.Note: May be served as a vegetarian dish or a side—as you wish!Source : Martin Juneau
4
0
0
0
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2 medium-sized spaghetti squash
100 mL olive oil
2 bunches fresh basil fresh basil, leaves only (or one large bunch)
1 cloves of garlic
1/2 Lemon, pressed
40 g squash seeds (you can oven roast the seeds from the squashes in this recipe or used store-bought roasted squash seeds)
40 g grated Parmesan
salt and pepper freshly ground, to taste
Spaghetti squash “pasta” with pesto and squash seeds
4
Main course - Accompaniment
0:25
Preparation
0:50
COOKING
1:15
TOTAL TIME
Ingredients
-
2
medium-sized spaghetti squash
-
100 mL
olive oil
-
2
bunches fresh basil fresh basil, leaves only (or one large bunch)
-
1
cloves of garlic
-
1/2
Lemon, pressed
-
40 g
squash seeds (you can oven roast the seeds from the squashes in this recipe or used store-bought roasted squash seeds)
-
40 g
grated Parmesan
-
salt and pepper freshly ground, to taste
Preparation
Halve the spaghetti squashes lengthwise and empty out their seeds along with the filaments. Place the squash halves flesh side up on a large baking sheet. Pour half of the olive oil evenly onto the squash halves. Season adequately.
Cover the squash halves in aluminum foil and bake at 350 °F (175 °C) for about 45 minutes or until the flesh detaches from the peel easily. Let cool for about 10 minutes.
In the meantime, in a food processor, finely chop the basil leaves, garlic clove, remaining olive oil and lemon juice until you obtain a relatively smooth, even paste.
Season this pesto, also adding the roasted squash seeds and grated Parmesan. Chop in the food processor and set aside.
Using a tablespoon, remove the flesh from the squash halves by scraping along the peel in order to get the maximum amount of flesh out. Place the squash flesh in a large bowl.
Pull the squash flesh apart, “shredding” it to separate the fibres from one another. Set aside.
Pour a dash of olive oil in a large skillet and heat up the pulled squash. Add the squash seed pesto, coating well. Serve in a deep dish.
Finish with some grated Parmesan, a dash of olive oil and a turn of the pepper mill.
Note: May be served as a vegetarian dish or a side—as you wish!
Source : Martin Juneau
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