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You can whip this bright and punchy cilantro cashew pesto together in minutes with the help of a good blender. This would pair well with black bean pasta, or even regular pasta. Here, we pair it with spaghetti squash, which let’s face it, is the black sheep of the squash family. It’s no rich and buttery kabocha, it doesn’t even come close to a butternut. It’s well, bland. But that’s OK because we’re using it for it what it does best, serving as a good supportive base.
- Spaghetti Squash
- Olive oil
- Toasted cashews, for garnish
- Cut the squash in half or in quarters.
- Scoop out the seeds and stringy pieces.
- Brush lightly with olive oil and then place cut side down on baking sheet.
- Bake at 350 for 30 to 45 minutes until fork tender.
- When cool enough to work with, spoon out the flesh. It will turn into spaghetti like strands when you scoop it out.
- Place scooped out squash in strainer. It has a high water content! Squeeze out as much moisture as you can.
This should make more than enough to dress one large spaghetti squash.
- 1 bunch cilantro
- 3/4 cup olive oil
- 1 tablespoon or more lemon juice
- 1/4 to 1/2 teaspoon salt, to taste
- 1 cup unsalted cashews
- 1-4 cloves garlic, to taste
Throw all the ingredients in a blender and pulse until pesto-like. Taste and add more salt and lemon juice as needed.
The squash has a high water content so you’ll want to mix in the pesto just before serving. Garnish with additional toasted cashews.
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