Pesto Spaghetti Squash With Salami And Tomatoes

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Preheat oven to 400.

Slice spaghetti squash in half lengthwise. Scrape out seeds. Place both halves cut side up on a sheet tray. Rub with olive oil, season liberally with salt and pepper, and place 2 thin pats of butter in each half. Roast in the oven for 45 minutes to 1 hour, until you can easily scrape the flesh away from the skin with a fork.

Slice 4 ounces of salami into bite size pieces. Cook in a non-stick sauté pan over medium heat until crisp. Drain on a paper towel lined plate.

Drain all but 1 teaspoon of salami drippings. Cut cherry tomatoes in quarters and gently warm through in remaining salami drippings over low heat.

Once spaghetti squash is cooked, remove from oven and allow it to cool on the counter for about 5 minutes. Then, using a fork, scrape the spaghetti squash away from the skin so that it turns into “noodles”. Toss with store bought or homemade pesto, then add tomatoes and salami. Taste and season with salt and pepper as necessary. Serve topped with toasted pine nuts ( about 5 minutes over low heat in a dry skillet) and grated parmesan.

Chef's Note & Story

Homemade Pesto - so easy and better than store bought!

In food processor, combine 2 cups basil leaves, ½ cup parmesan cheese, 2 cloves of garlic, ½ cup toasted pine nuts and salt and pepper. Pulse until a coarse paste forms. With food processor running, stream in about ½ cup of olive oil until a thin, but not runny, sauce forms.