Spaghetti Squash with Parsley and Pecan Pesto
Ingredients
- 1 medium spaghetti squash, halved lengthwise, seeded
- 1/4 cup plus 2 teaspoons olive oil
- Salt and pepper
- 2 small heads garlic, plus 1 clove garlic, minced
- 2 ounces pecans, toasted (about 1/2 cup)
- 1/2 bunch parsley, with stems, plus 1 tablespoon parsley leaves, chopped, for garnish
- 1/4 cup grated Asiago cheese
- 1 1/2 teaspoons fresh lemon juice
Instructions
Spaghetti Squash with Parsley and Pecan Pesto serves 6 original recipe by Food Network.
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