Lemon Pesto Spaghetti Squash Food
LEMON PESTO SPAGHETTI
Steps:
- To toast the pine nuts, tip 1 tablespoon of the nuts into a dry saute pan over medium-high heat and toast, tossing constantly, until golden brown, 4 to 5 minutes. Set aside.
- Add a generous pinch of flaky sea salt to a large saucepan of boiling water. Add the spaghetti and cook as per packet instructions. It should take about 8 to 10 minutes.
- For the pesto, put 2 cups basil, the remaining 1/3 cup pine nuts, garlic, extra-virgin olive oil and lemon juice into a food processor. Blitz until everything is well blended.
- When the pasta is just cooked (al dente) drain it in a colander. Add the pesto to the saucepan then tip the pasta back in. Stir well to make sure every strand of pasta is coated in the pesto.
- Tip into a large family-style serving dish, garnish with the toasted pine nuts and a few basil leaves.
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- Cut your spaghetti squash in half, length-wise, clean out the seeds and put it face down in a microwave-safe dish. Microwave on high for 7 to 10 minutes depending on the size of the squash. It's done when the strands separate easily with a fork.
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- Preheat oven to 400 degrees F (204 C) and line a large baking sheet (or more if increasing batch size) with foil.
- Carefully halve spaghetti squash lengthwise using a sharp knife. I find the best way is to pierce the skin with the very tip of the knife and push it all the way through to the other side. Rock the knife back and forth to cut one half all the way through, then repeat on the other side. Use an ice cream scoop (or sharp spoon) to scrape out the seeds and most of the stringy parts.
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- In the meantime, add cashews, pine nuts, nutritional yeast, and sea salt to a blender or food processor and pulse until a fine meal.
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