I was reading somewhere the other day that spaghetti squash was THE vegetable of 2017, and I realized I have only one spaghetti squash recipe on P&H (Spaghetti Squash Pad Thai with Tofu—a veggie/Thai food lover’s dream!). Hopefully spaghetti squash is still popular in 2018?
I’ve been enjoying this versatile veggie since way back in college when I started cooking for myself my junior year, but I only got good at cooking it a couple of years ago. I used to make it in the microwave (the horror!) and it always ended up mushy and water-logged. The key, I’ve found, is roasting it until it’s tender but still slightly crunchy…well, that and letting go of the idea that it will taste exactly like spaghetti (because it won’t). But spaghetti squash is delicious in its own right, especially when you top it with a few dollops of homemade lemony walnut and kale pesto, chopped baby kale for extra greens power, sliced cherry tomatoes, fresh basil, more walnuts for crunch, and red pepper flakes for a little heat. It’s all about the toppings, after all.
- 1 medium spaghetti squash
- extra virgin olive oil, for drizzling
- sea salt and black pepper
- 2 cups baby kale, roughly chopped
- 1 batch lemony walnut and kale pesto
- 1 cup cherry tomatoes, sliced in half
- ¼ cup chopped walnuts
- ¼ cup chopped fresh basil
- lemon wedges and red pepper flakes (optional)
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Slice the spaghetti squash in half lengthwise and scrape out the seeds. Drizzle the cut side of each half with olive oil, then generously sprinkle with salt and pepper. Place cut side up on a baking sheet and roast until fork-tender, about 45 minutes. Once the squash is cool enough to handle, pour off any liquid that has accumulated and use a fork to scrape the spaghetti squash into strands. Transfer the strands to a large bowl and season with salt and pepper.
- To serve: Add the baby kale to the bowl of squash strands and toss gently, so that the heat from the squash lightly wilts the baby kale. Add a generous dollop of pesto (enough to coat the squash), sliced tomatoes, walnuts, and basil. Toss once more to combine, then divide into serving bowls. Serve with lemon wedges and a sprinkle of red pepper flakes, if you like.