Spaghetti Squash with Kale Pesto

Delicious Italian food with a twist. From Food Network Magazine.

serves 4

ingredients

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.

Spaghetti Squash Alfredo with Bacon and Peas

Now you can enjoy all the comfort of comfort food without adding to your waistline. From Food Network Magazine.

serves 4

ingredients

1 medium spaghetti squash (about 3 pounds)
4 oz. bacon, diced
1 small shallot, diced
1 tsp. fresh thyme
¼ cup white wine
1 ½ cups heavy cream
pinch of nutmeg
salt and pepper
1 cup frozen peas, thawed
½ cup grated parmesan cheese
2 Tbsp. finely chopped Italian parsley

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, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate using a slotted spoon; set aside. Add shallot and thyme to skillet and cook until softened, about 2 minutes. Stir in the wine and cook, scraping up any browned bits, until mostly evaporated, about 1 minute. Add heavy cream, nutmeg, salt and pepper.
3. Increase heat to medium high and cook, stirring occasionally, until sauce is slightly thickened, about 3 minutes. Stir in peas and parmesan. Continue cooking until sauce is thick and creamy, about 1 more minute. Remove from heat.
4. Stir in squash and bacon. Return to heat and cook 1 minute. Season to taste with salt and pepper and sprinkle with parsley.