Spaghetti Squash with Kale Pesto

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 1/3 cup hazelnuts, roughly chopped
• 2 cups roughly chopped kale leaves (about 2 ounces)
• 1/2 cup fresh parsley
• 1 clove garlic
• 2 tablespoons golden raisins
• 5 tablespoons extra-virgin olive oil
• 1/4 cup grated parmesan cheese, plus more for topping
• 1 teaspoon Worcestershire sauce
• Kosher salt and freshly ground pepper

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