ROASTED SPAGHETTI SQUASH WITH HAZELNUT PESTO
When I was in culinary school my teacher showed us how to roast spaghetti squash. I couldn’t believe how much it resembled pasta once you stripped it away from its skin. After I roast it, I treat it the same way I would pasta…toss it in a fresh pesto with a touch of the reserved cooking water, butter and fresh parmesan. Click here for video
Ingredients
For the hazelnut pesto
2 + ¼ cups fresh basil leaves (no stems)
2 tablespoons hazelnuts, toasted skins removed and chopped
2 large cloves garlic, grated
½ cup good quality extra-virgin olive oil
¼ cup +2 tablespoons freshly grated parmesan cheese
For the spaghetti squash
2 small spaghetti squashes, split in half lengthwise
½ cup water for roasting
½ stick (4 tablespoons) unsalted butter, cut into cubes
Makes 4-6 servings
Make the pesto by adding 2 cups of the basil leaves, 1 tablespoon of hazelnuts, and minced garlic to a food processor. With the motor running, slowly add the olive oil. Turn off the motor, add ¼ cup of parmesan cheese and pulse lightly just until the cheese is combined. Set aside while you prepare the squash.
Pre-heat oven to 400 degrees. Scrape out seeds from inside of squash halves. Place flesh side down in a roasting pan with the water, cover tightly with aluminum foil and roast until skins are soft and insides start to pull away from the skin (45-1 hr).
Remove from the oven, let cool slightly and using a fork, scrape the squash into strands into a bowl. Season with salt and pepper.
To a serving bowl add 1 tablespoon of the reserved warm cooking water and the cubed butter. Swirl around until butter is melted. Then add squash and pesto and toss until squash is coated. Garnish with ¼ cup of the basil leaves, 1 tablespoon of the hazelnuts, and 2 tablespoons of parmesan cheese.
