Quinoa With Spaghetti Squash and Dill-Almond Pesto.
This recipe is quite different from all my recipes. I love Spaghetti Squash and never thought to base any Quinoa Recipes on it.
The recipe was created by Peggy Lampman and is used with permission. See her own recipe site here – dinnerfeed.com
Ingredients
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
Instructions
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.
” Pizza was called (and is still called) tomato pie and pizza pie in certain parts of the States. Remember to pre-heat your oven for at least 1 hour. It didn’t help that every pizza recipe I saw online would mention the dreaded “bread machine.
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