Lemon Pesto Spaghetti Squash
Courtesy of Jeanine Donofrio
- 1 medium spaghetti squash
- extra-virgin olive oil, for drizzling
- 2 cups cauliflower florets
- 2 cups baby spinach, coarsely chopped
- juice of ½ small lemon, plus four wedges for serving
- 2 tablespoon pine nuts
- ¼ cup chopped fresh herbs (parsley or basil)
- sea salt and freshly ground black pepper
- parmesan cheese, optional, for garnish
Preheat the oven to 400°F and line two baking sheets with parchment paper. Slice the spaghetti squash in half lengthwise and scrape out the seeds. Drizzle each half with olive oil, sprinkle with salt and pepper, and place on a baking sheet cut side up. Roast until fork-tender, about 1 hour.
Drizzle the cauliflower with olive oil, sprinkle with salt and pepper, and place on the second baking sheet. Roast for about 25 minutes or until golden brown around the edges. Meanwhile, make the pesto and set aside.
Place the baby spinach in a large bowl. Use a fork to scrape the spaghetti squash into strands. Add the lemon juice and season to taste with salt and pepper (you can do this right in the spaghetti squash halves). Add the spaghetti squash to the bowl and gently toss, so that the heat from the squash lightly wilts the spinach leaves. Add the roasted cauliflower, pine nuts, parsley, and a dollop of the pesto. Optional step: toss it all together so that the pesto coats all of the vegetables.
Serve with lemon wedges, extra pesto, and parmesan, if desired.
Pair with 2015 Chardonnay, Columbia Valley
Beautifully influenced by French oak, this lush Chardonnay shows aromas of vanilla crème brulee, grilled pineapple, and fresh Asian pear. Its lush body and clean acidity pairs beautifully with the richness of the squash and pesto.