Toss your spaghetti squash with some fresh parsley and pecan pesto and never look back.Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/3jSm3WkWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Spaghetti Squash with Parsley and Pecan PestoRecipe courtesy of Damaris PhillipsTotal: 1 hr 20 minActive: 25 minYield: 3 cupsLevel: EasyIngredients1 medium spaghetti squash, halved lengthwise, seeded1/4 cup plus 2 teaspoons olive oilSalt and pepper 2 small heads garlic, plus 1 clove garlic, minced 2 ounces pecans, toasted (about 1/2 cup) 1/2 bunch parsley, with stems, plus 1 tablespoon parsley leaves, chopped, for garnish 1/4 cup grated Asiago cheese 1 1/2 teaspoons fresh lemon juiceDirectionsPreheat the oven to 375 degrees F.Rub the cut sides of the squash with 1 teaspoon of the olive oil and sprinkle with salt and pepper. Set the squash cut-side down on a baking sheet. Cut the tops off of the garlic heads, exposing the cloves but leaving the heads intact. Set the heads on a large piece of foil, drizzle with the remaining 1 teaspoon of the olive oil and season with salt and pepper. Wrap up the foil to make a pouch and place on the baking sheet with the squash. Bake until the squash is tender and the garlic soft and roasted, 35 to 40 minutes. Set aside to cool.When the roasted garlic is cool enough to handle, press out the cloves and add them to a food processor along with the minced garlic, toasted pecans, 1/2 bunch parsley and 1/2 teaspoon salt. Pulse until the ingredients are pulverized. With the motor running, drizzle in the 1/4 cup olive oil. Add the Asiago and lemon juice and pulse until just combined.Shred the squash into a bowl using a fork and toss with 1/2 cup of the pesto. Season with salt and pepper. Serve garnished with chopped parsley.Cook's Note Store any remaining pesto in the refrigerator for up to 1 week.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #SpaghettiSquashwithParsleyandPecanPesto #SouthernatHeart #FoodNetworkHow to Make Damaris' Parsley Pesto Spaghetti Squash | Food Networkhttps://youtu.be/8hyUmyC8yPY
