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.