SPAGHETTI SQUASH WITH KALE PESTO

Ingredients

• ​1 spaghetti squash (about 2 lb), halved lengthwise and seeded
• 1 tbsp canola oil
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1/2 cup Kale Pesto
• Freshly grated Parmesan cheese

Directions

1. Preheat oven to 400°F.
2. Brush cut sides of squash halves with oil. Sprinkle with salt and pepper. Place squash halves, cut side down, in a parchment paper-lined rimmed baking sheet.
3. Bake, turning squash halves over after 20 minutes, until squash is tender, about 40 minutes.
4. When cool enough to handle, use a fork to pull squash strands free from shell halves; discard shell halves. There should be about 4 cups squash. Transfer squash to a bowl. Add Kale Pesto and toss to combine. Serve topped with Parmesan cheese.

Ingredients

• 1 cup coarsely chopped kale leaves
• 1/4 cup fresh basil leaves
• 1/4 cup fresh parsley leaves
• 1/4 cup extra-virgin olive oil
• 3 tbsp slivered almonds, toasted
• 3 tbsp freshly grated Parmesan cheese
• 1 tbsp fresh lemon juice
• 1 clove garlic, chopped

Yield: Makes about 3/4 cup.

Directions

1. Place all ingredients in a blender; purée until almost smooth. May be refrigerated for up to 3 days or frozen for up to 1 month.