Spaghetti Squash with Fresh Pesto, Pine Nuts, and Parmesan Shavings
Spaghetti squash gets its name from the pasta strand texture that appears after it is cooked. This dish is light, flavorful, low-carb and low-fat. Spaghetti squash makes an excellent substitute for pasta, and is a perfect side with Mediterranean-flavored grilled chicken and fish dishes.
Makes: 6 SERVINGS
Prep Time: 15 MINUTES
Cooking Time: 20 MINUTES
1 large spaghetti squash
6 tablespoons basil pesto
1 handful fresh parmesan shavings
1 tablespoon pine nuts, toasted
1 handful fresh basil
Sea salt and freshly ground black pepper to taste
1. Stab the squash several times with a sharp knife to help the steam vent while it is cooking. Place it into a microwave-safe glass dish and cook in the microwave on full power for six minutes. Remove the dish from the microwave, turn the squash over, and cook again on full power for a further six minutes. The squash should feel tender when you push the skin; if it still feels hard, give it another minute or two until it is fully cooked. You can also cut the squash in half, rub the insides with a teaspoon of olive oil, place the cut sides down on a rimmed baking sheet and bake at 375F for about 40 minutes, or until you can easily pierce the squash with a fork.
2. If using the microwave: use a dish towel to protect yourself from the heat, and cut the squash in half lengthwise. Let rest for 20 minutes to cool down.
3. Use a fork remove the seeds from the inside of the squash and then gently pull the strands of the squash away from the skin. Place the spaghetti squash stands into a bowl, cover, and place in the fridge until needed.
4. When you are ready to serve the dish, heat the spaghetti squash by quickly blanching it in boiling water for a minute or two, drain well, stir in the fresh pesto and then season well with sea salt and freshly ground black pepper.
5. Pile the squash into a serving dish and sprinkle generously with toasted pine nuts, parmesan shavings and fresh, chopped basil.