Spaghetti Squash with Pine Nut Pesto and Parmigiana Reggiano

By on September 19, 2016

You will have plenty of pesto left over to use later with real pasta.  Yum!

1 1arge spaghetti squashsuch-a-beautiful-shot-from-carissa_burton-of-our-spaghetti-squash-with-creamy-parmesan-garlic-sauce

1 bunch kale (about 4 cups)

2 tablespoons dried dill

1cup pine nuts (OR smoked almonds)

juice and zest of a Meyer lemon

¼ cup Tunisian olive oil

2 cloves garlic,  smashed

sea salt and freshly milled black pepper to taste

¼ cup parmigiana reggiano, shaved

Heat oven to 350°F.  Slice squash in half, then scrape out seeds.  Place seeds on one baking sheet, and squash halves on another,  making sure each sheet is lightly filmed with olive oil and sprinkled with salt.

Bake squash and seeds until seeds are golden, and squash is soft,  from 30 to 40 minutes.  Remove from the oven and cool, then using a fork,  scrape out the spaghetti like shards from the squash and place them in a bowl.unknown

Strip and discard the stems from the kale, then chop and refresh kale in a large pot of boiling water.  When it is bright green and limp, strain into a colander.

While the squash is baking,  combine blanched kale and remaining ingredients in a food processor, or use a stick blender and a bowl to make the pesto.

To serve, make mounds of squash on dinner plates then add a dollop of pesto on top. Finish with additional shards of cheese and more nuts. Yum

 

 

 

 

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About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”