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1 (3 1/2- to 4-lb) spaghetti squash 1/4 cup walnuts (3/4 oz) 1/2 garlic clove 1 1/3 cups packed fresh flat-leaf parsley 3 tablespoons extra-virgin olive oil 2 1/2 tablespoons finely grated Pecorino 1 tablespoon water 1 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon finely grat [...]
Read the recipe at epicurious.com
