Spaghetti Squash with Parsley and Pecan Pesto

1. 1

   Preheat the oven to 375 degrees F.

2. 2

   Rub the cut sides of the squash with 1 teaspoon of the olive oil and sprinkle with salt and pepper.

3. 3

   Set the squash cut-side down on a baking sheet.

4. 4

   Cut the tops off of the garlic heads, exposing the cloves but leaving the heads intact.

5. 5

   Set the heads on a large piece of foil, drizzle with the remaining 1 teaspoon of the olive oil and season with salt and pepper.

6. 6

   Wrap up the foil to make a pouch and place on the baking sheet with the squash.

7. 7

   Bake until the squash is tender and the garlic soft and roasted, 35 to 40 minutes.

8. 8

   Set aside to cool.

9. 9

   When the roasted garlic is cool enough to handle, press out the cloves and add them to a food processor along with the minced garlic, toasted pecans, 1/2 bunch parsley and 1/2 teaspoon salt.

10. 10

    Pulse until the ingredients are pulverized.

11. 11

    With the motor running, drizzle in the 1/4 cup olive oil.

12. 12

    Add the Asiago and lemon juice and pulse until just combined.

13. 13

    Shred the squash into a bowl using a fork and toss with 1/2 cup of the pesto.

14. 14

    Season with salt and pepper.

15. 15

    Serve garnished with chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.