|Delicious Italian food with a twist. From Food Network Magazine.|
1 medium spaghetti squash (about 3 pounds)
⅓ cup pine nuts (can substitute almonds or hazelnuts)
2 cups roughly chopped kale leaves
½ cup fresh parsley
1 glove garlic
2 Tbsp. golden raisins
¼ cup plus 1 Tbsp olive oil (divided)
¼ cup grated parmesan cheese, plus more for topping
1 tsp. Worcestershire sauce
salt and pepper
1. Preheat the oven to 400º. Cut off squash ends and halve lengthwise. Scoop out seeds and place cut-side down on a baking sheet. Roast until tender, about 25 minutes. Let cool slightly then scrape into strands with a fork.
2. Meanwhile, toast nuts in a try skillet over medium heat, stirring occasionally, about 3 minutes. Transfer to a plate and let cool.
3. Pulse the kale, parsley, garlic, raisins, and 2 Tbsp. of the toasted nuts in a blender or food processor until combined. Add the olive oil; blend until smooth. Add ⅓ cup water, parmesan, Worcestershire, ½ tsp. salt and some pepper. Pulse until combined, adding a little more water if necessary. Season with more salt and pepper.
4. Heat the remaining 1 Tbsp. olive oil in a large skillet over medium-high heat. Add the squash and cook, stirring until coated. Add ¾ cup of the kale pesto. Stir to coat, adding a little more water if needed. Season with salt and pepper. Top with remaining toasted nuts and more parmesan.