Walnut Pesto with Acorn Squash

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Walnut Pesto with Acorn Squash

 

Recipe By :J. Robert Hatherhill, Ph.D.

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 acorn squash

1 teaspoon sesame oil

for pesto:

4 tablespoons chopped walnuts

4 cloves garlic

1 cup fresh parsley

4 tablespoons fresh sage

1/3 teaspoon freshly ground pepper

3 tablespoons sesame oil

4 tablespoons vegetable broth

 

Preheat oven to 375F. Cut squash lengthwise into two equal parts and remove

seeds. Place squash with cut side down on baking a sheet that has been lightly

oiled with sesame oil and bake for 30 to 40 minutes, or until tender.

 

To prepare the pesto: Lightly toast the walnuts in a small saucepan for a few

minutes and remove from heat. In a blender or food processor add garlic,

parsley, sage, pepper, and nuts. Blend until finely chopped. Add sesame oil

and vegetable broth and blend until the pesto has a smooth consistency. Add 2

teaspoons of pesto to each half of the hot acorn squash. Serve remaining pesto

in a bowl.

 

Source:

" Eat to Beat Cancer "

Copyright:

" 1998 by J. Robert Hatherhill, Ph.D. "

 

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Per Serving (excluding unknown items): 228 Calories; 11g Fat (40.0% calories

from fat); 4g Protein; 33g Carbohydrate; 5g Dietary Fiber; trace Cholesterol;

82mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fat.

 

NOTES : Serves 6 to 8

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0