Spaghetti Squash with Pesto

Recipe by Gail Isenberg

Ingredients:

1 medium spaghetti squash

½ cup fresh sage leaves 

1½ cup fresh basil, parsley or oregano

2 cups chopped kale, blanched

1 head roasted garlic (roasting instructions below)

¾ cup chopped walnuts

¾ cup olive oil

½ cup grated or shredded sharp Italian cheese (parmesan, romano, asiago or a mixture)

1 tsp salt

Cut the squash through the center—crosswise.  Scoop out the seeds and brush lightly with olive oil inside and out.  Put the cut side down on a baking sheet. Puncture with fork 3 times on each side to allow steam to leave the squash as its baking.

Cut a head of garlic in half through the cloves.  Put-cut side up-on aluminum foil and add 1 tbsp olive oil.  Fold the foil over the garlic

Bake squash and garlic in a preheated 400 degree oven for 40 minutes

Blanch the kale by stirring into boiling water for 2 minutes. Remove with a slotted spoon.  The kale should be bright green and softened. The blanched kale should be @ 1 cup after blanching. 

Put the sage leaves, basil/parsley/oregano and the blanched kale into a food processor or blender.  Add 4 (or to taste) cloves of roasted garlic and the salt.  Add the olive oil in a stream as the greens and garlic are processing.  Add the walnuts and cheese and process lightly.  The walnuts should still be visible as small bits.

Once cooled to the touch, scrape strands from the spaghetti squash with a fork and put in a bowl.  Toss the strands to fluff them.  Add the pesto and toss.

Diabetic conscious: A generous 2 cup serving is about 15 carbohydrates—i.e. 1 bread exchange.