We are sharing a recipe that we just cooked up in our recent cooking class with our students.
It was such a hit that we thought maybe your kids (or you!) would love it too.
After seeing the ingredients that we were going to use for our class, the students were a bit hesitant to continue.
Carrot tops? Pumpkin seeds? Squash?!
Only after roasting our squash, blending up our pesto, and digging in, did our students realize that they had just created one of their most delicious meals yet!
Here’s how the transformation happened. Who knows, it might open your mind up as well!
Prep Time: 5 minutes Total Time: 45 minutes
- 1 small spaghetti squash
- 3 T olive oil
- 1/2 T basil
- 1/2 T thyme
- ½ T rosemary
- 1/2 t sea salt
- 1 bunch carrot tops = 1 C lightly packed carrot leaves
- 1/2 C olive oil – add more for a smooth consistency
- 1 garlic clove
- 1/2 C fresh basil
- 1/4 t salt
- 1/2 C pumpkin seeds
- 1/2 C parmesan
- 1 T honey (optional)
- black pepper, to taste
1. Prep: Preheat the oven to 375F. Cut squash in half, place on baking sheet, drizzle oil on each, and add herbs and salt. Cook for 45 minutes, or until soft. You can also steam for 15-20 minutes, until soft. Rinse carrot tops, and basil thoroughly (sand is no fun).
2. Process: While the squash is cooking, blend up your pesto. Add all ingredients into your food processor, and blend until smooth.
3. Assemble: Shred squash into spaghetti strips (you can do this with a fork), add pesto, then mix together. Enjoy!