CILANTRO PESTO SPAGHETTI SQUASH
Deb and Justin, our media production specialist
Deb Goulding, Executive Chef at Kroger Price Hill, Cincinnati, was a guest on my cable show “Love starts in the Kitchen”. She made the best food, including this spaghetti squash with cilantro pesto.
4 each Spaghetti Squash, split in half lengthwise, seeds removed 4 ounces Cilantro Pesto (see recipe below) Spread pesto evenly on cut surfaces. Lay cut sides down on sheet pan, lined with paper. Bake at 375 degrees F for 45 minutes, or until knife pierces skin easily. Let cool 10-15 minutes, scoop out pulp with fork, separating into spaghetti consistency. Serve with additional Pesto, if desired. CILANTRO PESTO: 1 bunch Cilantro, remove leaves from stem, chopped fine 12 ounces Olive Oil 8 ounces Piave Vecchio* cheese, shredded 6 ounces Almonds, slivered & toasted 2 ounces Garlic, minced In food processor, chop cilantro with cheese, almonds and garlic. Process until coarse paste is formed. From top chute with machine running, add oil slowly. Remove from processor bowl, and let stand for at least 1 hour to meld flavors. Makes 3 cups. *Piave Vechhio cheese – texture of a young Parmesan Reggiano, has a wonderful toasted – walnut flavor combined with a carmel-like sweetness. Made from cow’s milk only found in the mountainous region of Venato, Italy. Piave Vecchio is deloightful as a table cheese for those enjoying authentic Northern Italian food. Debbie G. Goulding Executive Chef Price Hill Kroger 513-598-7880 x 2