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1
After cutting off the stem, halve spaghetti squash lengthwise and use a spoon to scrape out the seeds.
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2
Rub a thin coat of olive oil on the exposed flesh and sprinkle with salt and pepper.
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3
Turn cut side down in a 9x13 inch or half sheet pan and add 1 tablespoon water to pan.
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4
Roast at 350 degrees F for 35 to 45 minutes, until the skin is tender to the touch.
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5
Turn squash face up in pan to cool.
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6
While squash bakes and cools, prepare mushrooms and pesto.
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7
Heat medium cast iron or other oven safe skillet over medium on stovetop; add 1 1/2 tablespoons olive oil and heat until shimmering and fluid.
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8
Add mushrooms and stir to coat in oil.
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9
Cook about 10 minutes, stirring only every 2 or 3 minutes, until tender and liquid has evaporated completely.
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10
Leave mushrooms in pan off heat.
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11
To make pesto, combine herbs and 3 tablespoons olive oil in a ramekin or other small bowl.
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12
Stir in garlic, lemon zest, and lemon juice.
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13
Place nuts in a sealed freezer bag, lay flat between 2 layers of dish towels, and use rolling pin or canned food item to smash nuts to a near powder.
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14
Because youre crushing the nuts by hand, the mixture wont be perfectly uniforma few larger chunks add welcome texture.
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15
Add crushed nuts, Parmesan cheese, 1/4 teaspoon kosher salt, and a pinch of ground black pepper to the herb mixture and stir to thoroughly combine, until it resembles a thin paste.
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16
Adjust seasoning if necessary.
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17
Working in the pan used for roasting the squash, scrape noodles from spaghetti squash skins with a fork and discard skin.
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18
If time permits, place noodles in colander in sink and allow to drain for 5 to 10 minutes, or press with the back of a wooden spoon to speed the process.
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19
Noodles dont need to be completely dry, but removing some moisture will make for better leftovers.
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20
Add squash noodles and pesto to pan with mushrooms and stir to combine.
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21
Taste and season with salt and pepper, if needed (will depend on the seasoning in pesto).
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22
Serve warm as is, or top with grated mozzarella and broil a few minutes to brown cheese (be sure your pan is oven safe!).
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23
Be careful handling the hot skillet fresh from the oven.
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24
Note: to make the recipe vegan, use a little nutritional yeast instead of parmesan in the pesto, or just omit the parmesan entirely, and dont top with mozzarella at the end.
