Most Shared

text size

Cilantro Pesto Spaghetti Squash

Updated: Wednesday, February 5 2014, 03:54 PM EST
Servings: 8

4 Each Spaghetti Squash
4 Ounces Cilantro Pesto

Wash your squash. Split the squash in half lengthwise and remove the seeds, rinse & dry. Spread the pesto evenly on the cut surfaces of the squash. Lay cut sides of the squash down on a 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 a fork, separating into spaghetti consistency. Serve with additional pesto, tossed or on side, if desired.

Yield: 3 cups

1- Bunch Cilantro
12- Ounces Kroger Extra Virgin Olive Oil
8- Ounces *PiaveVecchio cheese, shredded
6- Ounces Kroger Almonds, slivered
2- Ounces Garlic, Minced

Wash your cilantro several times to ensure all dirt is removed, dry completely between paper towels. Remove the leaves from the stem of the cilantro and chop fine. Toast almonds in oven at 375 for 8-10 minutes until golden brown, let cool. In a food processor, chop the cilantro with the cheese, almonds and garlic. Process until coarse paste is formed. From the top chute with the machine running, add in the oil slowly. Remove from processor bowl and let stand for at least 1 hour to meld flavors.

*PiaveVecchio 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. PiaveVecchio is delightful as a table cheese for those authentic Northern Italian food.Cilantro Pesto Spaghetti Squash

Advertise with us!

Related Stories

In the Kitchen with Kroger Updates and Events

Meet the Kroger Chefs!

LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Sean Schmidt Chef Sean Schmidt
Chef Sean Schmidt was born in Chicago, IL and grew up there until his family relocated to Oldbridge, New Jersey. After 6 years, Sean returned to the Chicago area and attended Plainfield High School. He was then accepted to and graduated from Johnson & Wales University with a Bachelor’s Degree in Culinary Arts.

Sean joined Kroger in 2000 and has served in many capacities in various locations including Chef’s Choice Catering, Anderson Towne Center Kroger Store, and the Lebanon and Middletown Marketplace Stores. Sean’s favorite dishes to prepare are grilled items - meats, vegetables and even desserts. Sean is an Executive Chef at the Centerville Marketplace Store.

Sean likes to garden and spend time with his wife and kids.
LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Christopher Alexander Chef Christopher J. Alexander
Chef Christopher J. Alexander was born in Lubbock, Texas but raised in Xenia, Ohio. He graduated from Xenia High School then attended Sinclair Community College and the New England Culinary Institute.

After working in various 4 star restaurants in locations including New Orleans, Vermont, and The British Virgin Islands, Christopher joined Kroger in 2009 and has served at both the Stroop Road Fresh Fare and Englewood Marketplace. Christopher has been a fan of the culinary arts since elementary school when he would spend time cooking with his grandfather. He loves to cook all foods, Asian, Latina American, Southern and Southwestern American. Christopher says “I am a well versed rounds chef. I can do tradition Bakery baking as well as High end Pastries. I really enjoy butchery and meat fabrication ( primals to sausage). But really find myself at home in an eclectic Euro/American line.”
Advertise with us!