SPAGHETTI SQUASH WITH KALE PESTO

Spaghetti Squash with Kale Pesto image

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 10

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Ingredients

1 medium spaghetti squash (about 3 pounds)
1/3 cup hazelnuts, roughly chopped
2 cups roughly chopped kale leaves (about 2 ounces)
1/2 cup fresh parsley
1 clove garlic
2 tablespoons golden raisins
5 tablespoons extra-virgin olive oil
1/4 cup grated parmesan cheese, plus more for topping
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground pepper

Steps:

Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash; roast, then scrape into strands (see Cook's Note).
Meanwhile, toast the hazelnuts in a dry skillet over medium-high heat, stirring occasionally, about 3 minutes. Transfer to a plate and let cool.
Pulse the kale, parsley, garlic, raisins and 2 tablespoons of the toasted nuts in a blender or food processor until combined. Add 1/4 cup olive oil; blend until smooth. Add 1/3 cup water, the parmesan, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper. Pulse until the pesto comes together, adding up to 3 more tablespoons water to loosen, if necessary; season with more salt and pepper.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the spaghetti squash and cook, stirring, until coated. Add 3/4 cup of the kale pesto. Stir to coat, adding up to 1/2 cup water to loosen; season with salt and pepper. Top the squash with the remaining toasted nuts and more parmesan.

Nutrition Facts : Calories 377 calorie, Fat 28 grams, SaturatedFat 5 grams, Cholesterol 6 milligrams, Sodium 315 milligrams, Carbohydrate 31 grams, Fiber 7 grams, Protein 7 grams, Sugar 13 grams