Spaghetti squash with kale and walnut pesto

Fall vegetables are at their best when they are fresh and full of flavor. Check out your farmers markets for tons of fall fruits and vegetables. They are not only fresh, but usually less expensive because they are local and in season.

A great recipe that combines some fall favorites is a roasted spaghetti squash topped with cooked veggies and a homemade kale and walnut pesto. It's a great dish to have for a light dinner or lunch. You can also served these same ingredients on a flat bread, pizza or sandwich.

Spaghetti squash with kale and walnut pesto
Ingredients:

  • Spaghetti Squash
  • 1 bunch of kale
  • 1/3 cup of chopped walnuts - roasted in oven (see below)
  • 1 cup of pecorino romano - grated
  • 1 small garlic clove
  • 1/2 cup of extra virgin olive oil
  • salt and pepper
  • favorite combination of sauteed veggies - tomatoes, broccoli, onions, peppers

Heat your oven to 375 degrees F. Pierce your squash several times with a knife all over it. Place it on a baking sheet and roast for about an hour. You will know when squash is ready when you have no trouble slicing it. Once cooked, cut the squash in half and let cool.

Turn down the oven to 350 degrees F. Spread the chopped walnuts on a baking sheet and roast for 5-8 minutes, let cool. Next, bring a large pot of salted water to a boil and add your kale. Cook until bright green, 1 minute. Drain in a colander and pat dry with a paper.

In a food processor or blender, combine the kale, walnuts, pecorino, garlic, salt and pepper. Process until finely chopped With the food processor running, add the oil through the opening in a steady stream to combine. Pulse until a creamy texture.

Once squash is cooled enough to handle, scoop out the seeds (you can also roast these like you would with pumpkin seeds) and then use your fork to scrape out the deliciousness inside. Place scraped squash, your favorite veggies and a few tablespoons of the pesto in a large pan. Heat on medium-low and combine ingredients until warm (you don't want your veggies wilted, a little crunch is good). If sauce is too thick add a few tablespoons of water to thin out.