1 spaghetti squash
Salt & pepper
Preheat the oven to 425°. Slice the squash in half and scoop out the strings and seeds (as you would for a pumpkin). Place the squash on a baking dish, slice side up and drizzle olive oil over, sprinkle with salt and pepper. That’s it! Roast the squash until the fibers start to break down and you can easily shred the ‘meat’ with a fork. It should fall right out of the shell when scraped. I’ve found the easiest way to scrape the veggie out is by leaving it in the dish and holding one side with my kitchen tongs. Shred right in the shell and then transfer to a serving bowl.
Basil and Arugula Pesto:
2 handfuls of fresh basil leaves
1 handful of fresh baby arugula
¼ cup walnuts
¼ cup parmesan cheese
Pinch of salt
A few cracks of fresh ground black pepper
In a food processor, add the greens, nuts and cheese. While the processor is on, stream in olive oil until the pesto reaches a creamy, loose consistency. Pesto is a preference food meaning, some like it chunky, some like it loose. Some like it with a lot of cheese, some with a little. It is a versatile sauce and dip and taste testing is always necessary. On the last whirl around the processor, add a little salt (go light, salt is already a big contributor in the cheese so seasoning began with that addition) and a few cracks of pepper to taste. The arugula will also help to give it a little bite so be sure to taste test as you go so as not to overdo the pepper.
Bring the two together by topping the roasted, hot spaghetti squash with a dollop of pesto. Turn to coat and serve warm. It’s a nice nod to summer flavors with a hint of what’s coming for fall.
|Basket from market: basil, jalapeno cheddar bread, speghetti squash, arugula and green beans.|