Spaghetti Squash with Pesto Sauce

July 6, 2009

Spaghetti Squash with Pesto Sauce

Philippe Waterinckx, Tucson CSA

1 spaghetti squash
1 bag basil, large stems removed
2 cloves garlic
1 tablespoon oil
1 large handful toasted walnuts, roughly chopped
Parmesan or Romano cheese, grated (optional)
1 package pasta, cooked

Cut squash in half lengthwise and scoop out seeds. Boil or steam
for 30 minutes or until tender.

Using a fork, scrape pulp out of the shells and break it apart,
making it look like spaghetti. Set empty shells aside.

Toss basil, garlic, oil and half of walnuts into a food processor
and pulse until well blended. Heat a small amount of oil in a
skillet over high heat and fry squash until beginning to brown.

Toss squash together with pesto, pasta and remaining nuts.
Place back in the empty shells. Serve sprinkled with cheese.

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