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Spaghetti Squash with Rustic Broccoli Pesto

 1-2 spaghetti squash (if Spaghetti Squash is out of season, make Zucchini Noodles or sub regular pasta.)
 1 head broccoli
 Salt & Pepper
 1/2 cup grated cheese (Flat Rock, Asiago, Parmesan, Mitica or similar)
 1/4-1/3 cup toasted pine nuts, slivered almonds, pistachios or hazelnuts
 1 lemon, sliced in half
 a few tablespoons minced parsley or kale
 High quality olive oil for drizzling

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.