Spaghetti Squash with Kale Pesto and Burrata

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Ingredients

  •   3 cups cubed day-old bread
  •   1/2 cup loosely packed parsley leaves
  •   Olive oil (split three ways: 1 1/2 teaspoons, plus 1/2 cup, plus extra for roasting the spaghetti squash)
  •   1 bunch lacinato kale, de-stemmed and washed
  •   1/4 cup freshly grated Parmigiano
  •   1 tablespoon toasted pine nuts
  •   1 clove garlic
  •   Juice of one lemon
  •   Salt
  •   Freshly ground black pepper
  •   1 spaghetti squash
  •   1 ball burrata cheese

Instructions

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