Spaghetti Squash with Chestnut Pesto and Cranberry Balsamic

Spaghetti Squash with Chestnut Pesto and Cranberry Balsamic

Spaghetti Squash with Chestnut Pesto and Cranberry Balsamic

It’s fall! Yay! My favourite time of the year it has all of my favourite things: sweaters, boots, scarves, hot steaming coffee in the brisk morning air, Halloween and the changing colours of leaves. One thing I am not too excited about fall is squash. Sure it’s good and all, but I find that it’s always served the same way, doused in sugar and pie spices. Yuk.

 For this post, I wanted to stray from the traditional and make a dish that could stand on its own, but while still using the produce of the season, like chestnuts and arugula. I’ve incorporated a lot of umami flavours here to compensate for the inherent sweetness of squash, and countered with a tangy sweet and sour cranberry-balsamic reduction. Enjoy!

 

Spaghetti Squash

Ingredients

1 medium spaghetti squash
½ cup grated Parmesan
4 cipollini onions, chopped
1 large shallot, chopped
1 clove of garlic, chopped

¼ teaspoon dried rosemary
¼ teaspoon dried thyme
¼ cup white wine
1 tablespoon of butter
1 tablespoon olive oil
Salt and pepper to taste

 

Method

Preheat oven to 350F

Carefully cut the spaghetti squash down the middle

Roast cut-side down on a parchment lined baking sheet for 45 minutes

Remove from oven and let cool until able to handle

Set a medium sized sauté pan over medium heat

Add the oil, onions, shallots and garlic and sauté until translucent

Add in the herbs, salt and pepper

Deglaze with white wine

Once the squash is cool enough to handle, discard the seeds, and scoop out the flesh into the sauté pan (reserve the squash husks)

Stir and sauté until all the ingredients are incorporated

Lastly, add the butter and cheese (reserving about 2 tablespoons of cheese)

Divide the filling into both of the halved squash shells and sprinkle with remaining cheese

Return squash to the oven and bake until the cheese is golden brown, about another 10 minutes

Remove from oven and top with the chestnut and arugula pesto and cranberry-balsamic reduction

Spaghetti Squash with Chestnut Pesto and Cranberry Balsamic

Chestnut and Arugula Pesto

 Ingredients

½ cup of chestnuts (ready to eat)
¼ cup of blanched almonds
4 large cloves of garlic
4 cups of baby arugula
½ cup of fresh basil
2 tablespoons of fresh sage
2 tablespoons of fresh lemon juice
1 teaspoon of salt

½ cup of olive oil
½ cup of grated Parmesan

Method

Preheat oven to 400F

Place chestnuts (the ready to eat, cooked and shelled kind) and almonds on a parchment lined baking sheet and roast for 10 minutes

Remove from oven and let cool

Combine all ingredients in a food processor and pulse until a thick paste forms

Remove and store in a glass container in the refrigerator for up to a week

Roasted chestnut, almond and arugula pesto

 

Cranberry-Balsamic Reduction

Ingredients

1.5 cups of fresh cranberries
¼ cup of balsamic vinegar

2 tablespoons of vinegar

 Method

Combine all ingredients in a medium saucepan and set over med-low heat

Allow to lightly simmer for about 30 minutes, stirring constantly, until the cranberries have broken down and it has reduced to thick syrup

Pass through a fine mesh sieve and store in a squeeze bottle in the refrigerator for up to two weeks

Spaghetti Squash with Chestnut Pesto and Cranberry Balsamic

**Props used in this post include, Acacia wood serving pedestal and artisanal plate from Indigo and cutlery from Southworks Antiques**

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