Steps: |
| -Preheat the oven to 375 degrees. |
| -Halve the squash lengthwise and scoop out the seeds. |
| -Lay the squash, skin-side down, in a baking dish and spread the 2 tablespoons of olive oil evenly all over the flesh. |
| -Season the squash with salt and pepper and fill the baking dish up with 1/2-inch of water. |
| -Bake for approximately 30-45 minutes. The squash should scoop out easily with a spoon. |
| -Set aside to cool. You will want to scoop the squash out while it is still a little warm. |
| -Meanwhile, place the garlic and the pecans in a food processor and pulse for 5 seconds. |
| -Add the zest, watercress, spinach and chives (pack down so it all fits). |
| -Turn the processor on, and be sure no leaves are getting stuck in the lid. |
| -Once a paste is formed, start drizzling in the oil slowly. |
| -When it is emulsified, add the cheese and continue processing until mixed; shut off. |
| -Taste the mixture and add more salt and pepper if necessary. Remember the squash is seasoned. |
| -While the squash is still warm, scoop it out of the shell and put it into a bowl. |
| -Toss the squash with the balsamic, reserved orange juice and red chile flakes. |
| -Toss the squash with the pesto, little by little, until you achieve the consistency that you desire. |
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