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    Spaghetti Squash with Pumpkin Seed Pesto

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    Spaghetti Squash with Pumpkin Seed Pesto

    Serves: 4


    • 2 spaghetti squash (around 750g apiece)
    • Pesto
    • 50g shelled pumpkin seeds
    • 2 garlic cloves, roughly chopped
    • 1 teaspoon salt
    • 50g fresh basil leaves
    • 150ml extra virgin olive oil
    • To serve
    • A few black olives, pitted and chopped
    • Parmesan shavings


    1. Preheat the oven to 180°C/gas 4. Leaving the squash whole and uncut, prick it in a few places with a skewer. Bake for about an hour until the squash is tender.
    2. Alternatively, boil or steam for about 40 minutes, until it is perfectly soft. Set it aside to cool completely before cutting in half lengthwise. Then carefully scoop out the seeds and separate the individual strands using a fork.
    3. Meanwhile, make the pesto. Toast the pumpkin seeds lightly in a dry frying pan for 2-3 minutes only. Saving a few seeds for decoration, pound, with the garlic and a little salt, in a pestle with a mortar until mushy. Work in the basil leaves a few at a time (reserve the top sprigs for decoration) with a circular movement of your wrist, until the mixture is reduced to a silky paste (at this point it can be frozen if desired). Beat in the olive oil with a wooden spoon until you have a thick, dense sauce. You can, of course, drop everything in the food-processor and chop thoroughly, adding the oil in the steady stream with a little water to moisten, though the result will be less silky.
    4. Reheat the squash by tossing lightly in a pan over a medium heat with a little oil and a splash of water. Dress with the pesto (you may not need it all - trust your tastebuds) and finish with the reserved basil sprigs, a sprinkle of chopped black olives and a generous topping of parmesan shavings.

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