Quinoa With Spaghetti Squash and Dill-Almond Pesto.
The recipe was created by Peggy Lampman and is used with permission. See her own recipe site here – dinnerfeed.com
1 spaghetti squash
1 1/2 cups quinoa; black, red or white
3 cups vegetable or chicken stock
1/2 teaspoon minced garlic
1 tablespoon lemon juice
3 tablespoons extra virgin olive oil
1/3 cup packed finely chopped fresh dill
1/3 cups sliced almonds
1/3 cup chopped feta
Preheat oven to 375?.
Prick the whole squash in several places, about 12 times, with a skewer or other sharp pointed object. Place whole squash on a baking sheet on middle rack of oven; roast 1 hour.
While squash is roasting, in a medium-sized saucepan, bring stock and quinoa to a boil. Reduce heat, cover, and cook until water is absorbed and quinoa is tender, 15-30 minutes. Toss cooked quinoa with 1 tablespoon olive oil. Season to taste with kosher salt, if desired, and freshly ground pepper.
Meanwhile, make a pesto by combining garlic, lemon juice, olive oil, dill and feta.
When squash is baked and cool enough to handle, cut in half lengthwise with a sharp knife. Scoop the seeds and fibrous strings from the center of the squash and discard.
Scrape the prongs of a kitchen fork over the squash flesh to shred the pulp into spaghetti-like strands. You should have 3-4 cups.
In 4-6 serving bowls or dishes, divide quinoa, then top with shredded squash and center a spoonful of pesto on top of the squash.
Squash Roast Time: 1 hour
Active Time: 30 minutes
Number of servings (yield): 4-6 main course servings
Copyright © Peggy Lampman’s dinnerFeed.