Spaghetti Squash with Herb Pesto Sauce
3 lb spaghetti squash
1/2 lb asparagus
1 large red bell pepper
2 large carrots
Sauce:
1 cup fresh basil leaves - firmly packed
1 cup fresh mint leaves - firmly packed
1 bunch chives - snipped
1/2 bunch watercress
2 tbs slivered almonds
1 large garlic cloves
1 tsp sea salt
1/3 cup olive oil
1/4 cup chicken broth or water
1 tbs freshly squeezed lemon juice
1. Using knife cut squash in half lengthwise. Scrape out the seeds from the center of the squash. In a large saucepan bring water and salt to a boil. Add squash, simmer covered for about 25 minutes.
2. Cut asparagus, peppers, and carrots into 2 inch lengths.
3. To prepare the sauce place the basil, mint, chives, watercress, almonds, garlic, and salt in a food processor. Process until ingredients are finely chopped.
4. With motor running, add the oil, broth, and lemon juice. Mix until pureed.
5. Once squash is finished simmering, remove from saucepan. Drain and let cook for 10 minutes.
6. Add 1/2 inch water to skillet bringing to a boil. Add asparagus, carrots, and peppers. Steam covered until tender.
7. Using a food, scrape the squash lengthwise into a large bowl, separate strands. This should look like spaghetti.
8. In a large boil, gently toss the spaghetti squash, vegetables, and pesto sauce.
