Powered by the Fonds Éco IGA, in collaboration with Earth Day Canada, the Food Fight program helps citizens
fight food waste at home. To find out more, click on the following link: https://www.iga.net/en/in_the_community/environment/a_vos_frigos
Food Fight video capsules offer tips, tricks, and no-waste recipes so you'll never have to waste another thing.
Ingredients
- 30 mL (2 tbsp.) nuts or seeds of choice (pine nuts, walnuts, sunflower seeds, pumpkin seeds, or others)
- 4 cloves of garlic
- 2 good handfuls of greens or fresh herbs of choice (arugula, spinach, basil, parsley, cilantro...)
- Fat (olive oil, butter, sunflower oil, coconut oil...)
- 125 mL (½ cup) aged hard cheese (Parmesan or other types)
- 1 squash
- Small vegetables you have in the fridge (cherry tomatoes, diced tomatoes, or others)
- Herbs (leaves removed)
- Salt and pepper
- Shaved cheese
Method
- Preheat the oven to 200°C (350°F).
-
For the pesto:
- Roast nuts in a skillet. Set aside.
- Remove germ and chop 2 cloves of garlic. Set
aside.
- Using a food processor, purée greens or herbs with 125 mL (½ cup) of oil, the cheese,
and reserved roasted nuts and chopped garlic.
- Cut squash in half, scoop out seeds, place it face down on a baking sheet, brush with fat, and then cook for
40-50 minutes (until tender) in a 200°C (350°F) oven. When the squash is cooked, scoop out the flesh and
shred it.
- Heat 80 mL (⅓ cup) of oil in a skillet and sauté the small vegetables, herb leaves, and 2 cloves chopped
garlic.
- Mix pesto with the reserved shredded squash and then heat it in a skillet; season with salt and pepper.
- Place mixture in emptied squash shells, add the cooked small vegetables, and top with shaved cheese.
TIPS AND TRICKS: Use squash seeds as side dish or in a salad
- Rinse seeds in strainer with lots of water. There should not be any orange strands remaining.
- Pat seeds to dry them as much as possible with a tea towel.
- Spread seeds out on a baking sheet, drizzle with oil, season with salt, and toss well to coat.
- Place in a 180°C (375°F) oven and turn after 10 minutes. The seeds are ready when golden brown.
Enjoy!