Spaghetti Squash with Watercress Pesto
Because pinenuts make everything better.
I love some spaghetti squash... its one of those things I was completely oblivious of its existance until fairly recently. And then had one of those moments of "where have you been all my life!?". Dave too was fascinated by it... "How did you get it to come out in all those little strands??" .. as if there were some secret technique to it other than just scraping it all out with a fork. Plus its a godsend for anyone looking for a pasta fix.. but either wants to avoid the carbs.. or just simply wants something more nutritional than pasta. And more tastey imo!
I had this bag full of watercress that I had intended to use for something else, but never did... and it was reaching the end of its bag-life... so it needed using. I decided I'd make a pesto from it.
1 spaghetti squash
1 6oz packs watercress, finely chopped (reserving a few leaves for garnish)
½ clove garlic, crushed
a generous handful of toasted pine nuts
3 TB freshly grated parmesan
2 tbsp olive oil
Slice in half and clean out the spaghetti squash. Place face down in an oiled roasting pan. Roast your spaghetti squash in an 350 degree oven for about an hour. Let cool until you can handle it.
Place the chopped watercress, garlic, pine nuts, parmesan and olive oil in a food processor and process until smooth. Season to taste.
Tip the spaghetti squash on its side over a plate and with a fork scrape out its yummy innards onto a plate. Place a dallop of the pesto on top and sprinkle a few toasted pine nuts over top.
We had this with balsamic chicken.