Spaghetti Squash with Herb Pesto

This dish has quickly became a regular feature in our weekly menu here at Ampersand, the perfect fall-back during workshops or when we are too busy for chopping and stirring and fussing over a pot. The pesto can be made ahead or whipped up at the last minute, while the squash roasts slowly on the parabolic. Yum!

Spaghetti Squash with Herb Pesto

Roasted Squash

Chop 1-2 spaghetti squash in half and scoop out seeds. Place facedown in a baking dish with a splash of water at the bottom and bake at 400°F about 35-45 minutes, until fork tender and flesh pulls away from the pan in strands.

Solar cooking: Place each half facedown in a large pot, ideally enameled cast iron, with just enough water to cover the bottom. Cover with lid and place on the parabolic for 2-4 hours, rotating every hour or so to follow the sun.

Herb Pesto
2 cups fresh herbs (basil, parsley, mint, cilantro, lemon balm, etc)
1/2 cup olive oil
5 cloves garlic
1 tablespoon salt, or to taste
1/3 cup nuts or sunflower seeds

Blend together in the food processor until smooth. If desired, cooked white beans can replace some of the oil, or make a great side dish.

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This entry was posted in Casseroles and Baked Dishes, Garden Originals, Gluten Free, Low Carb, Quick and easy, Sauces, Condiments, and Dips, Solar cooking, Vegan and tagged , , , , , , , . Bookmark the permalink.

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