Organic Buying Club of So. Fla.

1 (3 1/2- to 4-lb) spaghetti squash
1/4 cup walnuts (3/4 oz)
1 garlic clove
1 1/3 cups packed fresh flat-leaf parsley
1 tablespoon butter

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 grated fresh lemon zest

Cut squash in half and clean out seeds inside each half. Fill a glass baking dish with water 1/3 up the sides of dish. Place squash cut side up in the pan dot with butter and tent with foil or cover with a glass cover. Bake at 350 for about 30-45 minutes till tender and squash starts to pull away from skin in strands like spaghetti.

While squash is cooking, toast nuts in a dry small heavy skillet over moderate heat, stirring frequently, until fragrant and a shade darker, about 6 minutes, then cool completely.

Pulse nuts and garlic in a food processor until finely ground. Add parsley, oil, cheese, water, salt, pepper, and zest and pulse until parsley is coarsely chopped.

While squash is still hot, Working over a bowl, scrape out squash flesh with a fork, loosening and separating strands. Toss with pesto in a bowl.

Makes 4 side-dish servings.