Ingredients
1 spaghetti squash
1 zucchini
Mushrooms
Dates (unseeded or seeds removed)
4 cloves of Garlic
½ cup Pecorino romano cheese
Garlic powder
Salt
Pepper
Extra-virgin olive oil
Balsamic vinegar
For Basil/Kale Pesto
½ cup of kale
½ cup of Italian basil leaves
¼ cup of pine nuts
½ cup Pecorino romano cheese
4 cloves of garlic
Optional
½ pound shrimp
½ pound of bay scallops
Cooking Instructions
Preheat an oven at 350° F. Cut the spaghetti squash in half. Season with salt and pepper. Sprinkle some extra virgin olive oil and balsamic vinegar on each half. Rub in. Add in two cloves of garlic (peel on) in each half. Place on an oven sheet and cook for in the oven for 30 minutes. After 30 minutes. Flip the squash over with the garlic underneath the squash.
While the spaghetti squash is cooking, prepare the pesto. In a food processor add ½ cup of basil leaves, ½ a cup of kale, ¼ cup of pine nuts, ½ cup of pecorino romano cheese and four cloves of garlic. Add ⅓ of the olive oil and pulse. When fully incorporated, season to taste with salt and pepper. Slowly add in remaining oil while pulsing the mixer until blended.
Cube the zucchini, mushrooms and dates. Place the zucchini and mushrooms in a bowl. Lightly salt and pepper. Toss in equal parts of olive oil and balsamic vinegar. Roast in a pan in the over for 15 minutes. Remove from oven.
After an hour of cooking, remove spaghetti squash from the oven. Let cool for 10 minutes. Using a fork, scrape the squash so it comes out into noodles. Take the garlic you roasted with the squash and squeeze it out of the covering and mash.
In a pan with about a table spoon of olive oil, add the roasted garlic and let cook. Add in the roasted vegetables. Then toss in the spaghetti squash “noodles”. Add pesto until well coated. Remove from heat and serve.
Option: Marinate the seafood in the pesto for a minimum of 20 minutes. Cook for 3 minutes each side then remove from heat. Reheat with the rest of the ingredients along with the roasted vegetables.*
