This pesto is deliciously green and nutty, packed with toasted cashews and large handfuls of spinach. Enjoy it as a pizza topping, for breakfast with eggs and potatoes, or my most recent preferred way of eating it, with spaghetti squash.
Tip: Cut the spaghetti squash crosswise, through the middle, to get the longest strands. The strands form in circles around the the centre of the squash.
While the squash is roasting, make your pesto. Feel free to substitute arugula or kale for the spinach. Any extra pesto can be frozen for future use.
As the days grow longer, warmer spring weather is just around the corner. The buds are swelling on the trees, ready to burst with leaves and flowers any day now. Trays of seedlings are growing indoors and when things dry out a bit more seeds will be sown outdoors!
Our squash stocks are dwindling as we clear out the pantry with excitement. It won’t be long before all the spring vegetables start appearing at the farmers market. I’ve been roasting up the last of my spaghetti squash and tossing it with this pesto.
Roasted Spaghetti Squash with Spinach Cashew Pesto
- 1 medium Spaghetti squash
- 1 tsp. Olive oil
- 3-4 packed cups Baby spinach
- 3/4 cups Cashews
- 5 Tbsp. Olive oil
- 1/4 tsp. Salt
Heat oven to 375°F.
Cut spaghetti squash in half, crosswise through the middle. Rub all over with olive oil and place cut side up on a baking tray. Bake for 1 hour, until cooked through.
Spread cashews evenly on a baking tray and place in oven, with squash, until toasted and browned, about 5-10 mins. Careful not to burn.
In a blender combine spinach, toasted cashews, olive oil and salt. Pulse until well blended, adding more oil to loosen if necessary.
Let cool slightly, then use a fork to scrape out the strands. Place in a bowl and toss with as much pesto as you would like.