Spinach Pesto Spaghetti Squash

I recently caught an episode of Rachael Ray when she was making three different variations on spaghetti squash.  I don't usually watch her show since I work during the day, but if I'm ever home I make sure to turn it on, she's so freaking adorable and always has the best ideas.  I've had spaghetti squash before, but it was always just with regular tomato sauce disguised as regular pasta so it didn't really pique my interest.  With some spinach walnut pesto though, it's exactly my kind of meal.

For those of you who have never experienced spaghetti squash before, it's a squash that naturally forms strings after it's cooked.  People tend to use it as a low-carb substitute for spaghetti.  There are lots of ways to prep it, but my favorite is cutting it in half, brushing it with olive oil, sprinkling on some salt and pepper, and baking skin side up on a baking sheet at 400 for 45-50 minutes.  After letting it cool a bit, you can use a fork to scrape out the flesh into strings.  

Spinach Pesto Spaghetti Squash
Adapted from the Rachael Show
Serves 2-3

You'll need:
1 large spaghetti squash
4 TB olive oil, divided
1/4 cup walnut pieces
1/4 cup chicken or vegetable stock
1 6oz bag spinach, washed and dried
1/2 cup parsley, washed and dried
1/4 white onion, diced
1 clove garlic
Salt and pepper
Freshly grated parmesan cheese

Prep:
Pre-heat oven to 400.

Cut squash in half and remove seeds.  Brush insides with 2TB olive oil and sprinkle with salt and pepper.  Place flesh side down on a baking sheet and bake for 45-50 minutes, until tender when pierced with a fork.

In the same oven, bake walnuts on a small baking sheet for 5-6 minutes, until they begin to get fragrant and the edges start to brown.  Remove from the oven and let cool.

Once the squash is cooked, remove from the oven.  Using a fork, scrape out the flesh into strings and place in a large bowl.

Add toasted walnuts, stock, spinach, parsley, onion, and garlic to a food processor and pulse until a pesto sauce forms.

Heat remaining 2 TB of olive oil in a pan over medium heat.  Add the pesto and cook 2-4 minutes.

Combine the pesto with the squash and top with a healthy amount of parmesan cheese.  Enjoy!

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