spaghetti squash pesto
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spaghetti squash pesto:
1 spaghetti squash
1 cup fresh basil
2 tbsp pine nuts
1/4 cup olive oil
2 cloves garlic
1/2 cup parmesan cheese
1 cup cherry tomatoes
3-4 portabello mushrooms
salt
pepper
Preparation:
Cut the spaghetti squash in half, then scrap out the seeds.
Drizzle the squash with olive oil and place onto a lined baking sheet. Bake @ 400°F for about 30-35 minutes. Remove from oven and allow to cool. Once cool enough to touch, scrap the squash with a fork.
Slice the mushrooms into strips. Line a baking sheet, and then place the sliced mushrooms atop. Drizzle with olive oil, along with a dash of kosher salt. Bake @ 400°F for about 15 minutes.
In a skillet on medium drizzle some olive oil. Toss the cherry tomatoes until they began to blister. Dash of kosher salt.
Prepare the pesto by adding the basil, pine nuts, and garlic into a food processor. Pulse for 1-2 minutes or until everything is finely chopped. Next add the parmesan cheese, pulse to combine. While pulsing, slowly drizzle the olive oil. Pulse for another 2-3 minutes or until everything is smooth and creamy. Salt and pepper to taste.
Assemble the pasta.
Enjoy.
