Ingredients
• 1 bunch fresh basil
• ½ bunch fresh parsley
• 3 tbsps walnuts (toasted)
• 1 garlic clove
• ½ cup extra-virgin olive oil
• ½ cup freshly grated coconut
• ½ cup cherry tomatoes cut in halves
• Salt and freshly ground black pepper
• 1-2 lb spaghetti squash
• Shaved coconut for garnish
Preparation
• Preheat oven to 375° C.
• Combine the basil, walnuts, garlic, and olive oil in a blender and blend to a puree.
• Add grated coconut, salt and pepper, and blend again. Chill the pesto in fridge for minimums 30 minutes.
• In mean time, cut squash in halves, remove the seed using a spoon, without removing the skin.
• Rub the cut squash with generous amount of olive oil, nutmeg, salt and peppers.
• Wrap each squash in a tin foil and bake in a preheated oven for 30 to 40 minutes. Let it cool for 10 minutes
• Using a large fork, gently pull all the spaghetti-looking pulp from the squash.
• In a medium pan, add pesto, cherry tomatoes and cook for two to three minutes over low heat.
• Gently toss the spaghetti squash to the hot pesto and mix until everything is well coated.
• Plate the spaghetti squash and garnish with fresh coconut shavings and a drizzle of olive oil.
