Ingredients

The following ingredients have 6 Servings
  • 2 large or 3 medium spaghetti squash
  • 1 large head kale leaves, de-stemmed & blanched
  • 1 cup brazil nuts (~ 3 oz)
  • 3/4 cup (~2 oz) Parmesan cheese, grated
  • 1/3 cup olive oil, divided
  • 3/4 tsp salt
  • 1 Tbsp (2 cloves) garlic, minced
  • 1 cup half and half
  • 1/4 tsp urfa red pepper flakes (or crushed red pepper flakes) - optional for spice

Instruction

  • Preheat oven to 425F.  Line a baking sheet with aluminum foil and lightly oil.  CAREFULLY puncture the squash in several areas with a small sharp knife.  Roast ~ 1 hour 15 minutes, turning twice, or until squash is soft to the touch.   The squash skin may appear caramelized in certain places.
  • When the squash is cooked, reduce oven heat to 300F.  Carefully cut squash in half (be careful of steam burns).  Reserve the seeds.  Rinse seeds, dry, and toss with a touch of olive oil and sea salt.  Place on a lined baking sheet and cook ~ 12- 15 minutes or until light brown.  Scrap squash lightly with a fork to remove flesh in larges strands.
  • Steam or blanch kale and drain any excess water.  Saute garlic in a small pan with a touch of olive oil for ~1-2 minutes or until fragrant.
  • Make the pesto:  Blend brazil nuts in a food processor.  After blended, add kale, 1/4 cup olive oil, sea salt, red pepper flakes, garlic, and Parmesan.  Slowly add half and half.  Warm the pesto up in a small saucepan if desired.  Add salt to pesto to taste.
  • Serve pesto over squash strands.  Add more Parmesan if desired and top with toasted squash seeds.  Happy Eating!  Beckie