Baked spaghetti squash topped with cavolo nero pesto

The Jewish Chronicle - - LIFE - LISA ROUKIN’S

This is a won­der­ful sub­sti­tute for spaghetti for those on a gluten and grain free diet. Un­used pesto will keep re­frig­er­ated for 1 week. Serves: 4 as main course or 8 for starters Prepa­ra­tion: 30 min­utes Cook­ing: 60 min­utes


4 spaghetti squash 4 tbsp olive oil Sea salt

For the pesto:

160g cavolo nero leaves 85g pine nuts 85g parme­san cheese, grated 10 tbsp olive oil 2 gar­lic cloves, puréed 2 pinches sea salt Black pep­per


Pre-heat the oven to 200°C. Halve the squash and scoop out the seeds. Driz­zle ½ tbsp olive oil over each squash and sea­son with salt.

Place the squash on a sil­i­con bak­ing mat or bak­ing parch­ment, cut side down and driz­zle with the re­main­ing oil.

Bake in the oven for 3060 min­utes, check af­ter 30 min­utes (if it’s big you’ll need to bake for 60 min­utes).

While the squash is bak­ing make the pesto. Cut the cavolo nero leaves away ei­ther side of the stems, and dis­card the stalks.

Rinse the leaves and steam for 10 min­utes, then leave to cool.

Squeeze any ex­cess mois­ture from the cooled leaves with your hands or wrapped in a clean tea towel. Dis­card the wa­ter.

Blitz the cavolo nero, pine nuts, parme­san, 9 tbsp olive oil and gar­lic purée in a food pro­ces­sor. Stop oc­ca­sion­ally to wipe down the sides. Sea­son with sea salt and black pep­per. The con­sis­tency should be coarse but well mixed. Add ex­tra oil if you pre­fer it loose. De­cant into a kil­ner jar and top with 1 tbsp olive oil.

When the squash is cooked, turn over and pull a fork through the flesh of the squash, to cre­ate spaghetti strings. If I am serv­ing a whole spaghetti squash as a main course, I scoop out one half of the squash and place into the re­main­ing half and present it in the shell.

Add 1-2 tbsp of cavolo nero pesto to the squash and mix it in with the spaghetti squash.

If you are serv­ing this as a side dish or starter for 8 peo­ple, scrape out all the spaghetti squash into a large Keep any left­over pesto in the fridge to use in soups or on pasta mix­ing bowl or plat­ter and add 8 tbsp cavolo nero pesto and serve with a de­li­cious salad on the side. myre­la­tion­ship­with­food. com


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