This vegetarian dish is healthy and delicious
Recipe by Stone Hollow Farmstead
Story by Katie McDowell
Photos by Dawn Harrison
“Eat your greens.” How many times have you heard that phrase – or said it to one of your children?
It’s pretty easy to do when you serve this recipe for Squash Noodles with Arugula Pesto by Stone Hollow Farmstead. When coated with pesto, the squash noodles take on a green appearance.
Squash comes in many varieties, and “most evidence suggests that squash is native to the New World, where it was widely cultivated by the Indians before European settlement,” according to the Encyclopedia Brittanica’s website.
2 Medium butternut squash
1. Purchase squash that are evenly cylindrical.
2. Cut off the bulbous (larger) end of each squash.
3. Cut off an inch or two of the other end of each squash.
4. Peel the squash and cut into 3-inch chunks.
5. Make the squash noodles using a spiralizer. If you do not have a spiralizer, you can use a vegetable peeler and shave squash ribbons.
6. Spread the noodles evenly on a baking tray.
7. Drizzle lightly with olive oil, season with salt and pepper.
8. Bake the noodles for about 7 minutes in a 400-degree oven.
1/2 cups toasted walnuts
1 garlic clove, minced
2 cups, packed arugula leaves
Salt to taste
3/4 cup extra virgin olive oil
Juice of 1/2 lemon
1.Put all ingredients but olive oil in a food processor.
2. As it is blending, slowly add the olive oil until it is blended well, scraping sides of bowl down.
3. Toss squash noodles in a tablespoon of pesto sauce.
4. Garnish with sliced cherry tomatoes and fresh grated parmesan cheese.