| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 medium spaghetti squash (about 3 pounds)
- 1/3 cup hazelnuts, roughly chopped
- 2 cups roughly chopped kale leaves (about 2 ounces)
- 1/2 cup fresh parsley
- 1 clove garlic
- 2 tablespoons golden raisins
- 5 tablespoons extra-virgin olive oil
- 1/4 cup grated parmesan cheese, plus more for topping
- 1 teaspoon Worcestershire sauce
- Kosher salt and freshly ground pepper
Instructions
- Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash; roast, then scrape into strands (see Cook’s Note).
- Meanwhile, toast the hazelnuts in a dry skillet over medium-high heat, stirring occasionally, about 3 minutes. Transfer to a plate and let cool.
- Pulse the kale, parsley, garlic, raisins and 2 tablespoons of the toasted nuts in a blender or food processor until combined. Add 1/4 cup olive oil; blend until smooth. Add 1/3 cup water, the parmesan, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper. Pulse until the pesto comes together, adding up to 3 more tablespoons water to loosen, if necessary; season with more salt and pepper.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the spaghetti squash and cook, stirring, until coated. Add 3/4 cup of the kale pesto. Stir to coat, adding up to 1/2 cup water to loosen; season with salt and pepper. Top the squash with the remaining toasted nuts and more parmesan.
Nutrition Facts
| Calories | 377 calorie |
| Total Fat | 28 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 6 milligrams |
| Sodium | 315 milligrams |
| Carbohydrates | 31 grams |
| Dietary Fiber | 7 grams |
| Protein | 7 grams |
| Sugar | 13 grams |
Reviews
This pesto was different than your usual basil and pine nuts, but so flavorful!
I really loved this as a quick veggie-based meal. It’s fully vegan if you leave out the parmesan, but I love fresh parmesan. 🙂 I made it as written except I cooked the spaghetti squash in the instant pot — so fast and easy — and then I added some cilantro and lemon juice to the pesto for a little brighter flavor. Oh wait, sorry: I used half walnuts and half peanuts since I didn’t have hazelnuts, and also used currants in place of raisins. A few more tweaks than I realized, but the end result was super delicious. I served it with some roasted beets I had on hand. Will make again for sure.
This was delicious. I didn’t have hazelnuts so I used walnuts. I also added sun-dried tomatoes.
Delicious. I added an extra clove of garlic. The kale pesto is full of flavor yet still light. I’m digging in right now! The spaghetti squash took 45+ min to cook but well worth the wait.
Nope. Not good. And definitely not worth the $6. I had to pay for the hazelnuts alone! Half went in the garbage.