Southern Spaghetti Squash with Parsley Pesto

Mmm, is there really anything better than the flavorful taste of homemade pesto? Even by just saying the word “pesto,” I can almost smell that heavenly aroma filling the room. But wait one second, if you are thinking of your ordinary, run-of-the-mill pesto, have I got a surprise for you! …a delicious, southern surprise that is. Forget about your typical sauce, and let’s bring it back to the South with the bold taste of this Parsley & Pecan Pesto.

Not only is this savory sauce creamy and delicious, but it’s easy on the checkbook as well. Normal pesto, with pine nuts and basil can get a little pricey… but swap those ingredients out for some parsley and southern pecans and you, my veggie-lover, are a  smart and savvy chef.

Spaghetti Squash with Parsley & Pecan Pesto

 

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author: The Veggie Girl

ingredients

spaghetti squash pasta

• 1 medium spaghetti squash
• ¼ cup, plus 2 tsp olive oil
• salt & pepper

parsley & pecan pesto

• 1 bulb garlic, plus 1 clove
• ½ cup pecans, toasted
• ½ bunch parsley
• ¼ cup grated asiago cheese (to make it vegan, substitute vegan parmesan cheese)
• 2 tsp lemon juice

instructions

1. Begin by preheating the oven to 375 F.
2. Cut the squash in half, lengthwise, and remove all the seeds.
3. Rub the cut sides of the squash with 1 tsp olive oil and a few dashes of salt and pepper. Place the squash (cut-side down) on a baking sheet.
4. Cut the top off of the garlic bulb, exposing the cloves but leaving the cloves intact. Set the exposed side on a piece of foil, drizzle with the remaining 1 tsp of olive oil and season with salt and pepper. Wrap the bulb in the foil and place on the baking sheet with the squash.
5. Bake for about 30-35 minutes, until the squash is tender.
6. Set aside to cool.
7. When the roasted garlic is cool enough to handle, squeeze out the cloves and add them to a food processor along with the minced garlic and the rest of the pesto ingredients.
8. Pulse until you get that beautifully creamy, pesto texture.
9. Using a fork, shred the squash into a bowl and toss with about ½ cup of the pesto.
10. Season with salt and pepper to your liking, then eat up!

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