Spaghetti Squash with Lemon-Garlic Pesto
(preheat oven to 375 minutes)
1 large spaghetti squash
2 cups fresh chopped cilantro
½ cup pine nuts (may substitute with macadamia nuts)
2-3 garlic cloves (minced)
2 teaspoon lemon juice
1 teaspoon lime juice
½ cup olive oil
½ teaspoon sea salt
Pierce the spaghetti squash about 5-6 times with a fork or sharp knife, and place on small cookie sheet or shallow baking dish. Bake on center oven rack for 25 minutes, flip the squash over, and bake for an additional 25-30 minutes or until flesh is tender and yields slightly to pressure. Remove from oven and set aside to cool a bit, about 10-15 minutes.
Meanwhile, while the squash is baking, add the nuts, minced garlic, lemon juice, lime juice and sea salt in a blender or food processor and puree until smooth. Add in the chopped cilantro and pulse just enough to coarsely chop and blend the cilantro into the pesto mixture.
Cut the squash in half and spoon out the seeds and string pulp from the center. *Save the seeds for snacking on later, or to add to another dish. Using a couple of forks, rake the prongs lengthwise through the flesh to separate into long spaghetti-like strands. Once you’ve finished stringing the squash, transfer them into a large mixing bowl along with the pesto sauce and toss to evenly coat the spaghetti squash. Serve with an optional garnish of fresh lemon wedges and a couple sprigs of fresh cilantro. Makes 4 servings as a side dish, or 2 servings as a main dish.