Spaghetti Squash and Pesto Casserole

By shawnanewton

Well worth the effort!

Ingredients

• 1 small spaghetti squash (about 2 lbs.)
• 2 c. packed spinach, stems removed
• 1 med. cucumber, peeled, seeded and chopped
• 1/2 c. parsley leaves
• 1 lrg. garlic clove, crushed
• 3 tsp. chopped fresh basil
• 1/4 tsp. chopped fresh oregano
• black pepper to taste
• 1 Tbsp. safflower oil
• 2 c. grated jack cheese
• 1/4 c. chopped red onion
• 1 c. sour cream
• 1/4 c. grated Parmesan cheese
• 1/2 c. diced pecans

Preparation

Step 1

Rinse spaghetti sqush and pierce shell with a fork in several places. Place in baking pan with 2 c. of water and bake for 25 mins. in a 350 oven. Turn sqush over and bake until shell gives when touched, about 20-25 mins.

Rinse spinach well and dry. Puree chopped cucumber in blender. Add spinach, parsley, garlic, basil, oregano, pepper and oil. Blend till smooth.

Cut squash open and "tease out" "spaghetti strands" with fork. Arrange in one-qt. baking dish. Top with layer of jack cheese. Spoon spinach-herb mixture evenly over cheese and squash. Top with chopped onions. Bake uncovered 350 for 30 mins.

Mound sour cream on top, sprinkle with Parmesan and dot with pecans. Serve with tomato and cucumber slices.