Spaghetti Squash with Rustic Broccoli Pesto
Flavorful, roughly chopped pesto made with roasted broccoli, nuts, cheese and kale goes on top of a pile of spaghetti squash noodles, drizzled with olive oil. This recipe includes step-by-step instructions for cooking spaghetti squash into long, thing noodles (instead of ending up with hard chunks of solid squash and mushy clumps.) Spaghetti squash not in season? Use any other pasta you'd prefer, or make zucchini, squash or sweet potato noodles using a spiralizer.
Set your oven to 400.
Wash your broccoli and separate into florets. Peel the tough skin off the stem and slice into thick coins. Toss/drizzle with a little sprinkle with salt & pepper, and place onto a rimmed baking sheet.
Slice off a thin section of the top and bottom of your squashes to remove the stem and blossom ends.
Next, slice the squash into thick rings, about 4 slices per squash. Scrape out the seeds. Save for another recipe or discard.
Lightly paint the squash slices with oil on both sides, sprinkle with salt and pepper and set onto the baking sheet with the broccoli or another rimmed baking sheet.
Roast veggies for 15 minutes, remove broccoli, flip squash, and bake for an additional 15 minutes.
Remove, allow to partially cool, and use a fork to test if the "noodles" from the squash pull apart easily from the rind.
While the veggies are roasting, toast the nuts (if not already toasted), mince the parsley or kale and grate the cheese. Slice the lemon in half.
Roughly chop the broccoli and toss in a bowl with the cheese, nuts, parsley or kale and juice from half the lemon. Taste the pesto, and maybe add some lemon zest to boost lemon flavor.
Serve broccoli pesto on top or mixed into the spaghetti squash noodles with a quick drizzle of good olive oil on top of it all.
Ingredients
Directions
Set your oven to 400.
Wash your broccoli and separate into florets. Peel the tough skin off the stem and slice into thick coins. Toss/drizzle with a little sprinkle with salt & pepper, and place onto a rimmed baking sheet.
Slice off a thin section of the top and bottom of your squashes to remove the stem and blossom ends.
Next, slice the squash into thick rings, about 4 slices per squash. Scrape out the seeds. Save for another recipe or discard.
Lightly paint the squash slices with oil on both sides, sprinkle with salt and pepper and set onto the baking sheet with the broccoli or another rimmed baking sheet.
Roast veggies for 15 minutes, remove broccoli, flip squash, and bake for an additional 15 minutes.
Remove, allow to partially cool, and use a fork to test if the "noodles" from the squash pull apart easily from the rind.
While the veggies are roasting, toast the nuts (if not already toasted), mince the parsley or kale and grate the cheese. Slice the lemon in half.
Roughly chop the broccoli and toss in a bowl with the cheese, nuts, parsley or kale and juice from half the lemon. Taste the pesto, and maybe add some lemon zest to boost lemon flavor.
Serve broccoli pesto on top or mixed into the spaghetti squash noodles with a quick drizzle of good olive oil on top of it all.