1. Preheat the oven to 200°C (350°F).
2. 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.
3. 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.
4. Heat 80 mL (⅓ cup) of oil in a skillet and sauté the small vegetables, herb leaves, and 2 cloves chopped garlic.
5. Mix pesto with the reserved shredded squash and then heat it in a skillet; season with salt and pepper.
6. 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
1. Rinse seeds in strainer with lots of water. There should not be any orange strands remaining.
2. Pat seeds to dry them as much as possible with a tea towel.
3. Spread seeds out on a baking sheet, drizzle with oil, season with salt, and toss well to coat.
4. Place in a 180°C (375°F) oven and turn after 10 minutes. The seeds are ready when golden brown.