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A classic pesto gets paired with veggie “noodles” for a yummy gluten-free twist on pasta night. She suggests serving this dish with a simple arugula and cherry tomato salad.
Preheat oven to 375˚F. Split the squash across and scoop out the seeds. Drizzle or spray the squash flesh with olive oil and season with salt and pepper and roast about 35-40 minutes on parchment-lined baking sheet. Cool the squash cut-side out to cool to handle. Shred the squash into “spaghetti,” which should still be firm—al dente squash spaghetti.
Warm a large mixing bowl or large skillet with 1 cup of stock.
In a food processor, pulse the cheese into coarse sand. Transfer to a bowl. Add nuts, garlic, zest of 1 lemon and salt to a food processor and pulse into a fairly smooth paste. Add cheese to nut paste and add about 3 tablespoons EVOO; process until smooth. Pulse process basil into sauce until fairly smooth, adding juice of 1 lemon and remaining EVOO.
Add spaghetti squash to warm stock and add pesto to squash; toss 1-2 minutes to combine. Serve in shallow bowls.
Suggested side: Serve with cherry tomato and arugula salad.