*If the beets have the greens attached, use them as one of the greens in the Oat Groat Salad with Roasted Greens, Butternut Squash, and Toasted Pecans.

1. Place the fennel seeds in a small skillet and toast over medium heat until aromatic; coarsely grind with mortar and pestle or in a spice grinder.

2. Preheat oven to 375°. Wash the beets with the tips and tails on. Leave them whole or cut in half at an angle near their equators. Place in a small, oven-proof covered baking dish. Toss with 2 tablespoons olive oil, and sprinkle with the ground fennel seeds. Roast covered until past done or very tender, usually about 45 to 75 minutes.

3. Cut the spaghetti squash in half, tip to tail. Scrape the seeds from the cavity and place the two halves cut side down on a baking sheet. Roast until the exterior begins to give when you press on it. Remove the baking sheet from the oven and let rest at room temperature for 10 to 15 minutes to complete carry-over cooking. (The squash self-steams during this process, which helps loosen the fibers.)

4. When ready to serve, use a fork to scrape the fibers from the spaghetti squash. Heat the pesto in a skillet large enough to hold the squash spaghetti and gently toss until warm. Add sea salt and freshly ground pepper as needed. Remove to serving platter.

5. Top or side the squash spaghetti with the roasted beets and drizzle with the Roasted Beet and Fennel Vinaigrette as garnish.
 

*Simultaneously roast the beets for this recipe and the vinaigrette at right.  A foil pouch can be used instead of a baking dish when roasting the beets – seal it tightly so the beets can cook without dehydrating too quickly.