Recipe: Spinach and Parsley Pesto Baked Cod over Spaghetti Squash
I was home in New Hampshire for a week visiting my parents. My mom had been cooking for days, preparing for the holidays. She served over 90 meals in 48 hours to family and friends. 13 pound Brisket, 25 pound Turkey, Roast Chicken (sorry vegetarians!), roasted veggies, banana matzoh kugel, matzoh stuffing, tsimis (sweet potatoes and carrots), cucumber strawberry salad, spinach souffle and MORE! It was abundant. It was beautiful. It was our tradition. It was a lot of work. So, when the crowds cleared and Olivia (my then 8 week old) and I were the last two guests remaining for another 5 days, I took the opportunity to make my mom and dad a meal. Shopping during passover is like shopping for an elimination diet, it a good way. I loaded up on fresh, organic vegetables: spinach, onions, broccoli, sweet potato, collard greens and spaghetti squash. I picked out a filet of local, wild cod. I didn’t have an exact plan in mind, but when I got home and saw piles of fresh parsley left over from the Seder (parsley is extremely detoxifying!) plus walnuts, almonds and olive oil, I decided to bake the cod in a vegan pesto and serve it over a pesto spaghetti squash. I also roasted broccoli and onions and made a simple sweet potato and collard green garlicky hash to serve as sides. Dinner was not only delicious, but very much appreciated! My mom played with Olivia while I cooked and we all enjoyed the meal together! Best of all, from start to table, this took me less than 40 minutes to make!
Pesto: Vegan
Ingredients:
1 cup packed raw spinach
1/4 cup packed parsley
1/2 cup olive oil
1 clove garlic
1/2 cup nuts (I used walnuts and almonds)
squeeze of half a lemon
salt and pepper to taste
Directions:
Place all ingredients in a food processor or blender and process until combined, stopping occasionally to scrape the sides. The pesto is best left slightly textured, rather than as a puree.
Cod:
Place the filet in a pyrex dish or on a baking sheet lined with foil. Sprinkle with salt and pepper and a drizzle of olive oil. Spread half of the pesto over the fish, covering completely in a thick layer. Bake at 350 for 10-15 minutes until the fish is flaky and opaque.
Squash:
Cut the spaghetti squash in half the long way. Scoop out the seeds (discard them or toss them in EVOO, salt, pepper and turmeric and bake for ten minutes or until golden brown). Rub olive oil on the flesh of the squash and season with salt and pepper and any other spices you enjoy (garlic powder, turmeric). Roast at 400 degrees for 35-45 minutes, until fork tender. Remove from oven and allow to cool for a few minutes until you can handle it safely. Use a fork to scrape the flesh of the squash. It will pull out in thin, spaghetti-like strands! Toss the squash noodles with the remaining pesto.
To serve:
Place a mound of the pesto spaghetti squash on each plate. Top with portion of pesto crusted cod. ENJOY!
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