Last week I posted this delicious kale pesto recipe and I have been enjoying it all week. I’ve made mini zucchini pizzas with pesto, tomato sauce, and fresh mozzarella that I served as an appetizer at a girls’-night-in party. I layered it between grilled eggplant, roasted heirloom tomatoes, and ricotta cheese for a lighter and healthier version of my eggplant Parmesan. If you prefer the old fashioned recipe, check out my Farmers Market Eggplant Parmesan,–it is to die for. Lastly, I roasted spaghetti squash and tossed in my healthy kale pesto, grated Parmesan and fresh grape tomatoes. This fresh yet simple dish tastes like summer and I have shared the recipe below.
Ingredients
- 1 cup Kale Pesto
- 1 large spaghetti squash (about 5 pounds)
- 2 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 1 pint grape tomatoes, sliced in half or left whole
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1 bunch fresh basil
- Fresh lemon, quartered
Directions
- Heat the oven to 400°F and arrange a rack in the middle. Cut the squash in half lengthwise and scrape out the seeds. Brush the flesh with 2 tablespoons of the oil and season generously with salt and pepper.
- Place the squash halves cut-side up on a baking sheet and roast until fork tender, about 50 minutes.
- Remove the squash from the oven and let sit at room temperature until cool enough to handle, about 30 minutes.
- Scrape the flesh with a fork to make long strands; and place in large serving bowl.
- Toss with kale pesto, garnish with Parmigiano-Reggiano cheese, fresh tomatoes, fresh basil and lemon slices.
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