Whenever my herbs start to look like they might go south, I tend to make a big batch of sauces - in this case, I started with a base pesto, then separated some of it out to doctor up in upcoming meals. With this recipe, you'll also trick yourself into feeling like you ate a really hearty pasta dish! If you're feeling like you need a little something more indulgent, by all means add in some cheese.
Squash Noodles with Pesto
- 1 spaghetti squash, cut in half lengthwise and seeds removed
- 1 1/2 c. herbs
- 1/4 c. pine nuts
- 3 cloves of garlic, smashed
- splash white wine vinegar
- 1 roma tomato, diced
- olive oil
- 1/2 c. vegetable stock, warmed
Preheat the oven to 350 degrees.
Drizzle the flesh of the squash with olive oil and season it with salt and pepper. Turn the halves upside down on a baking sheet. Roast in the oven for 45-55 minutes.
Combine the nuts, herbs, and garlic in a food processor and pulse to combine. Drizzle in the vinegar and olive oil until the pesto has a thick, chunky consistency.
Use a fork to scrape out the flesh of the squash - it will look like spaghetti. Add 1/3 of the pesto to the "noodles" and toss to combine. Add in the stock to loosen the sauce and help it adhere to the squash, just like you would with starchy cooking liquid when making pasta noodles. Garnish with the tomatoes.
This can be eaten warm, or is delicious cold, so bring it to work for lunch!