Spaghetti Squash with Kale Pesto Recipe

Name: Spaghetti Squash with Kale Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium spaghetti squash (about 3 pounds); 1/3 cup hazelnuts, roughly chopped; 2 cups roughly chopped kale leaves (about 2 ounces); 1/2 cup fresh parsley; 1 clove garlic; 2 tablespoons golden raisins; 5 tablespoons extra-virgin olive oil; 1/4 cup grated parmesan cheese, plus more for topping; 1 teaspoon Worcestershire sauce; Kosher salt and freshly ground pepper

Servings: persons

1 medium spaghetti squash (about 3 pounds)
1/3 cup hazelnuts, roughly chopped
2 cups roughly chopped kale leaves (about 2 ounces)
1/2 cup fresh parsley
1 clove garlic
2 tablespoons golden raisins
5 tablespoons extra-virgin olive oil
1/4 cup grated parmesan cheese, plus more for topping
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground pepper

1
Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash; roast, then scrape into strands (see Cook's Note).
2
Meanwhile, toast the hazelnuts in a dry skillet over medium-high heat, stirring occasionally, about 3 minutes.
3
Transfer to a plate and let cool.
4
Pulse the kale, parsley, garlic, raisins and 2 tablespoons of the toasted nuts in a blender or food processor until combined.
5
Add 1/4 cup olive oil; blend until smooth.
6
Add 1/3 cup water, the parmesan, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper.
7
Pulse until the pesto comes together, adding up to 3 more tablespoons water to loosen, if necessary; season with more salt and pepper.
8
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
9
Add the spaghetti squash and cook, stirring, until coated.
10
Add 3/4 cup of the kale pesto.
11
Stir to coat, adding up to 1/2 cup water to loosen; season with salt and pepper.
12
Top the squash with the remaining toasted nuts and more parmesan.

222

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium spaghetti squash (about 3 pounds), 1/3 cup hazelnuts, roughly chopped, 2 cups roughly chopped kale leaves (about 2 ounces), 1/2 cup fresh parsley, and more.

Yes, Spaghetti Squash with Kale Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti Squash with Kale Pesto

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