Spaghetti squash with kale pesto

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 377, total fat 28 G., saturated fats G., proteins 7 G., carbohydrates 31 G., fiber G., cholesterol mg, sodium mg, sugar G.

Looking at the plate, you might think you're looking at spaghetti with pesto sauce. In reality, it's the lowest-calorie and healthiest "pasta" nature has ever created. Since the flesh of spaghetti squash separates into individual fibers after roasting, all you have to do is scoop them out with a fork. Roasted hazelnuts and kale pesto sauce, instead of basil, pair perfectly with this "pasta." The resulting dish is nutritious, rich in vitamins, minerals, and fiber.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 medium spaghetti squash (about 1.4 kg)
1/3 tbsp. hazelnuts, roughly chopped
2 cups coarsely chopped kale leaves (about 60 g)
1/2 cup fresh parsley
1 clove of garlic
2 tablespoons golden raisins
5 tbsp. l. olive oil
1/4 cup grated Parmesan, plus extra for topping
1 teaspoon Worcestershire sauce

Ingredient Substitution Suggestions

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Recipes with similar ingredients: spaghetti squash, hazelnuts, kale, parsley, garlic, raisin, Parmesan cheese, Worcestershire sauce

Cooking the dish according to the recipe:

Preheat oven to 200°C. Cut the pumpkin in half and remove the seeds. Bake, then scrape out the flesh to separate the strands (see note).
Meanwhile, toast the hazelnuts in a dry frying pan over medium-high heat, stirring occasionally (about 3 minutes). Transfer to a plate and let cool.

Pulse the kale, parsley, garlic, raisins, and 2 tablespoons toasted nuts in a blender or food processor until combined. Add 1/4 cup olive oil. Blend until smooth. Add 1/3 cup water, the Parmesan, Worcestershire sauce, 1/2 teaspoon salt, and a few grinds of black pepper. Pulse until the pesto ingredients are combined, adding up to 3 tablespoons of water if needed to thin the sauce. Season with salt and pepper again.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the spaghetti squash. Cook, stirring, until coated. Add 3/4 cup kale pesto. Stir to coat the squash, adding up to 1/2 cup water to thin. Season with salt and pepper. Sprinkle the squash with the remaining toasted nuts and Parmesan.

Note

How to Bake Spaghetti Squash: Trim both ends with a chef's knife, then stand the pumpkin upright and cut it in half lengthwise. Scoop out the seeds with a spoon and discard them. Place the pumpkin halves cut-side down on a baking sheet. Bake at 200°C (400°F) until soft (25 minutes). Let cool slightly. Scrape the pumpkin flesh with a fork to release the fibers. Discard the peel.

Note: You can store leftover pesto in the refrigerator for 1 week or in the freezer for up to 1 month.