• Spaghetti Squash With Parsley Walnut Pesto

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Spaghetti Squash With Parsley Walnut Pesto


Gourmet, December 2004 Quick Kitche


Active time: 25 min Start to finish: 30 min


Makes 4 side-dish servings.

1 (3 1/2- to 4-lb) spaghetti squash
1/4 cup walnuts (3/4 oz)
1/2 garlic clove
1 1/3 cups packed fresh flat-leaf parsley
3 tbsps extra-virgin olive oil
2 1/2 tbsps finely grated Pecorino
1 tbsp water
1 tsp salt
1/4 tsp black pep

Cooking Instructions
Step 1 Pierce squash all over with a sharp small knife. Cook in a microwave oven (see cooks\' note, below) at high power (100 percent) 8 minutes, then turn over and microwave until squash gives when pressed gently, 8 to 10 minutes more. Cool squash 5 minutes.
Step 2 While squash is cooking, toast nuts in a dry small heavy skillet over moderate heat, stirring frequently, until fragrant and a shade darker, about 6 minutes, then cool completely.
Step 3 Pulse nuts and garlic in a food processor until finely ground. Add parsley, oil, cheese, water, salt, pepper, and zest and pulse until parsley is coarsely chopped.
Step 4 While squash is still hot, cut off stem from squash and discard, then carefully halve squash lengthwise (it will emit steam) and discard seeds. Working over a bowl, scrape out squash flesh with a fork, loosening and separating strands. Toss with pesto in a bowl.
Step 5 Cooks\' note:
Step 6 We tested this recipe in an 800-watt microwave oven. If yours is less powerful (or more), adjust the cooking times accordingly.