Fresh Pesto Spaghetti Squash
Preparation - 45 min.
Ingredients
Serves 4
- 1 spaghetti squash of about 1.4 kg (3 lb)
- 2 cloves of garlic
- 125 mL (1/2 cup) toasted pine nuts
- 125 mL (1/2 cup) Parmesan or mitzithra cheese
- 250 mL (1 cup) fresh basil leaves
- Kalikori extra virgin olive oil
Preparation
- With a mortar, crush together all ingredients, except squash, until obtaining a smooth paste. Set aside.
- Preheat oven to 400 ° F (200 ° C). Cut the squash in half lengthwise and remove seeds. Place both pieces of squash, skin side up, on a baking sheet covered with parchment paper and bake for 40 minutes.
- Cool and shred the flesh with a fork.
- Place on a plate and top with pesto. Drizzle with olive oil and sprinkle with a little grated cheese.
