Spaghetti squash with kale pesto

Ingredients:

• 1 medium spaghetti squash (about 1.4 kg)
• 1/3 tbsp. hazelnuts, roughly chopped
• 2 cups coarsely chopped kale leaves (about 60 g)
• 1/2 cup fresh parsley
• 1 clove of garlic
• 2 tablespoons golden raisins
• 5 tbsp. l. olive oil
• 1/4 cup grated Parmesan, plus extra for topping
• 1 teaspoon Worcestershire sauce

Preparation:

1. Preheat oven to 200°C. Cut the pumpkin in half and remove the seeds. Bake, then scrape out the flesh to separate the strands (see note).
2. Meanwhile, toast the hazelnuts in a dry frying pan over medium-high heat, stirring occasionally (about 3 minutes). Transfer to a plate and let cool.
3. Pulse the kale, parsley, garlic, raisins, and 2 tablespoons toasted nuts in a blender or food processor until combined. Add 1/4 cup olive oil. Blend until smooth. Add 1/3 cup water, the Parmesan, Worcestershire sauce, 1/2 teaspoon salt, and a few grinds of black pepper. Pulse until the pesto ingredients are combined, adding up to 3 tablespoons of water if needed to thin the sauce. Season with salt and pepper again.
4. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the spaghetti squash. Cook, stirring, until coated. Add 3/4 cup kale pesto. Stir to coat the squash, adding up to 1/2 cup water to thin. Season with salt and pepper. Sprinkle the squash with the remaining toasted nuts and Parmesan.
   
   

   Note

   
   How to Bake Spaghetti Squash: Trim both ends with a chef's knife, then stand the pumpkin upright and cut it in half lengthwise. Scoop out the seeds with a spoon and discard them. Place the pumpkin halves cut-side down on a baking sheet. Bake at 200°C (400°F) until soft (25 minutes). Let cool slightly. Scrape the pumpkin flesh with a fork to release the fibers. Discard the peel.
   
   Note: You can store leftover pesto in the refrigerator for 1 week or in the freezer for up to 1 month.