Spaghetti Squash with Kale Pesto

• 1 medium spaghetti squash (about 3 pounds)
• 1/3 cup hazelnuts, roughly chopped
• 2 cups roughly chopped kale leaves (about 2 ounces)
• 1/2 cup fresh parsley
• 1 clove garlic
• 2 tablespoons golden raisins
• 5 tablespoons extra-virgin olive oil
• 1/4 cup grated parmesan cheese, plus more for topping
• 1 teaspoon Worcestershire sauce
• Kosher salt and freshly ground pepper

1. Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash; roast, then scrape into strands (see Cook's Note).
2. Meanwhile, toast the hazelnuts in a dry skillet over medium-high heat, stirring occasionally, about 3 minutes.
3. Transfer to a plate and let cool.
4. Pulse the kale, parsley, garlic, raisins and 2 tablespoons of the toasted nuts in a blender or food processor until combined.
5. Add 1/4 cup olive oil; blend until smooth.
6. Add 1/3 cup water, the parmesan, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper.
7. Pulse until the pesto comes together, adding up to 3 more tablespoons water to loosen, if necessary; season with more salt and pepper.
8. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
9. Add the spaghetti squash and cook, stirring, until coated.
10. Add 3/4 cup of the kale pesto.
11. Stir to coat, adding up to 1/2 cup water to loosen; season with salt and pepper.
12. Top the squash with the remaining toasted nuts and more parmesan.

hazelnuts, kale leaves, fresh parsley, clove garlic, golden raisins, extravirgin olive oil, parmesan cheese, worcestershire sauce, kosher salt

Taken from www.foodnetwork.com/recipes/food-network-kitchens/spaghetti-squash-with-kale-pesto.html (may not work)