Ingredients
1
(3 1/2- to 4-lb) spaghetti squash
1
1/3 cups packed fresh flat-leaf parsley
1/4
tsp finely grated fresh lemon zest
3
tbsp extra-virgin olive oil
2
1/2 tbsp finely grated Pecorino
Directions
1.
Pierce squash all over using a sharp small knife. You can cook the squash in a microwave oven at high power for 8 minutes, or you can cook it in a preheated 350 degree F oven for an hour. Afterwards, take the squash out and let it cool but not too cool. Make sure to handle it while it is warm.
2.
Toast nuts in a skillet over moderate heat for about 6 minutes. Set aside and then cool.
3.
Put the nuts and the garlic in a food processor until finely ground. Add parsley, oil, cheese, water, salt, pepper and lemon zest. Pulse in the processor until the parsley is coarsely chopped.
4.
Prepare the squash by cutting off the stem and discarding the seeds. Scrape the flesh of squash using a fork until they turn into fat strands.
5.
Toss the spaghetti squash with the prepared pesto.
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