IMPORTANT INFORMATION FOR DISH SUBSCRIBERS – SERVICE INTERRUPTION – CLICK HERE

Spaghetti Squash in a Cilantro Pesto Sauce (09.18.12)

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

by Jennifer Burns, Dan’s Market

  • 1 medium spaghetti squash (4 pounds)
  • 1 bunch cilantro
  • 1/4 cup shredded Parmesan cheese
  • 2 garlic cloves
  • 1/4 cup olive oil plus 1 tablespoon olive oil, divided
  • 1/2 pound mushrooms, sliced
  • 1/2 onion, chopped
  • 1/4 cup Monterey jack cheese, shredded

Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender.

Meanwhile, in a blender, combine the cilantro, cheese, garlic, salt and pepper. Turn on the blender and drizzle in 1 cup of the oil.

In a large skillet, add the remaining 1 tablespoon oil over medium to high heat. Sauté the mushrooms and onion until tender. When squash is cool enough to handle, use a fork to separate strands. Add squash and pesto sauce into the skillet. Cook over medium heat for 5 minutes. Stir in the cheese. Cook another minute until it melts.

Follow

Get every new post delivered to your Inbox.

Join 3,815 other followers