Pecan Pesto Spaghetti Squash With Peas & Kale

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. Place the squash halves, cut side up, on a baking sheet. Spray the top with olive oil and season with salt and pepper. Bake for 35 to 45 minutes, or until the flesh can be easily separated with a fork. Remove from the oven and place on a cooling rack to cool.
2. Make the pesto while the squash roasts: In a food processor, combine all of the ingredients and process until mostly smooth (teeny chunks or pieces are fine), pausing to scrape the sides as needed. Keep it aside until you’re ready to use it.
3. When the squash is cool enough to handle, tear the flesh into spaghetti-like strands with a fork.
4. In a large shallow saucepan over medium heat, heat the olive oil. Cook until the shallot is just translucent. Cook, stirring occasionally, until the kale, peas, and squash strands begin to wilt. Add the pesto sauce and mix well. If necessary, season with salt and pepper. Serve immediately, if desired topped with Pepita Parmesan. Refrigerate leftovers in an airtight container for up to 2 days.

VARIATIONS

Do you want some pasta? Substitute cooked pasta of your choice for the spaghetti squash. Rice is another good option. In either case, continue with the recipe to step 2, where you will make the pesto.

To make this oil-free, substitute low-sodium vegetable broth or water for the olive oil.