Pesto Spaghetti Squash
Pesto Spaghetti Squash w Toasted Asparagus
1 whole spaghetti squash, cut lengthwise1 bunch of washed asparagus, ends snapped off
1/2 cup EVOO
1 garlic clove, minced
3-4 tbsp chopped basil
2 tbsp chopped parsley
1/2 lemon zested, & juiced
salt & pepper to taste
1/3 cup Parmesan cheese
1/3 cup toasted almonds
Place squash cut side down on a microwaveable dish add some water (1/3 cup) to the plate.
Microwave on high for approx. 10 min checking every 5 min until it is done. (When you can pierce flesh easily with a fork/knife).
Place on baking sheet in a 375F oven for 30min until flesh can be pierced easily with a fork/knife.
Cut asparagus into 2"-3" pieces and place in a skillet with some water to steam for 2-3 min. Drain and set aside. It should be crispy to bite.
Meanwhile mix all remaining ingredients together and allow to marinate. This can be stored for up to a week in the refrigerator. The olive oil will become solid and you can either use it solid or bring to room temperature.
Using a fork shred the squash to remove the fine strands and place in a bowl large enough to hold and mix the squash. Add most of the dressing and all of the Parmesan cheese. Toss to coat add extra salt & pepper. Place decoratively on a platter, mounding in the centre.
Dress the asparagus with the remaining asparagus and taste for seasonings. Place around the squash as in the picture.
Sprinkle toasted almonds over all of the vegetables.
Enjoy with love!