♦ 1/3 cup raw pepitas (pumpkin seeds)
♦ 2 cups kale leaves, washed, dried, and chopped
♦ 1/3 cup olive oil
♦ zest of 1 lemon, plus 2 tablespoons juice
♦ 1/4 cup shredded Asiago or Parmesan
♦ 2 large cloves garlic, smashed and peeled
♦ 1/2 tsp salt, or more to taste
♦ 2 to 3 twists fresh ground black pepper
♦ 1 whole spaghetti squash
In a small skillet, toast the pepitas over medium heat for 4 minutes (or until fragrant). Combine all of the ingredients (excepted the squash!) in your food processor, and process until ingredients have reduced and are smooth, but have a bit of texture left.
Scrape out of the food processor, and set aside (pesto will keep for several weeks refrigerated).
Pierce the squash several times with a sharp knife. You can cook it one of two ways:
♦ Bring a large pot to boil over medium heat – carefully lower in the whole squash, and boil for half an hour or so (or until a knife pierces easily).
♦ Preheat your oven to 375 F; set the squash on an aluminum foil lined baking pan, and bake for about an hour (or until a knife pierces easily).
Allow the squash to cool for 5 minutes. Using tongs and a sharp knife, cut the squash open “at the equator” (not lengthwise), and remove seeds and pulp. Separate the strands with a fork, and scoop out using the edge of your fork.
Set the spaghetti strands into a medium bowl, and fold in the desired amount of pesto. Serve immediately, or store for up to 3 days.
To read more about this dish and my musical pairing, click HERE.