Does this sound weird? It tastes pretty good, honest. We have a number of spaghetti squash hanging about from the C.S.A. share, and I am generally not that big a fan of the mild flavor. I definitely do not enjoy them topped with traditional marinara sauce, so I decided to do something that was sort of a pasta/squash combo that was a concession to the slight squashy flavor. So, a walnut-saffron pesto.
The pesto is simple, and to prepare the squash you just split it in half, scoop out the seeds, and bake for 45 minutes, or until tender when poked with a knife. Let the squash cool enough to handle, then use a fork to separate the strands into a large bowl and toss with the pesto. Top with a little grated cheese, if you like.
Here’s the pesto recipe:
Walnut-Saffron Pesto
1/3 cup extra-virgin olive oil
1 cup walnut pieces
1/2 teaspoon salt
juice of one lemon
pinch of saffron threads
pinch of ground white pepper
Blend in a food processor or blender until you have a coarse paste, as seen above. Toss with hot squash or pasta.
Thanks for reading,
-Angela
Sigh …. Got everything I need to make this 'cept the squash, but that little detail is easily remedied …
I was inspired by your recipe!
This looks amazing! Definitely going to have to try this next year when the squash are in season again.
The walnut and saffron combo sounds delicious! What a great topping for spaghetti squash.