Spaghetti Squash in a Cilantro Pesto Sauce (09.18.12)

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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.

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