Arugula Pesto Spaghetti Squash

Want the fun of spaghetti, without all the carbs? Then you're going to love this Arugula Pesto Spaghetti Squash recipe, compliments of The Canadian Health Food Association. The inside of spaghetti squash kind of reminds me of when we carve pumpkins, haha - but the stringy stuff inside is what you actually eat! 

Or, if you decide spaghetti squash isn't for you, and you'd rather just stick to pasta, then you're still going to enjoy the arugula pesto part of this recipe - just add it to your favourite noodles, and you're good to go!

Arugula Pesto Spaghetti Squash

Ingredients

  • 2 spaghetti squash, approx. 1.5 lbs (750 g) each
  • 2 tbsp (30 ml) olive oil
  • 1/4 tsp (1 ml) salt and pepper
  • 3 cups (750 ml) cremini mushrooms, quartered
  • 2 cups (500 ml) cherry tomatoes on the vine
  • 1/2 tsp (2ml) red pepper flakes (optional)
  • Grated parmesan for topping (optional)

Arugula Pesto

  • 2 tbsp (30 ml) olive oil
  • 4 cups (1 L) packed baby arugula
  • 1/2 cup (125ml) grated parmesan or extra old cheddar
  • 1/4 cup (60ml) pine nuts or cashews
  • 1/4 cup (60ml) lemon juice
  • 1/4 cup (60ml) chopped sundried tomatoes
  • 1 clove garlic

Directions:

  1. Preheat oven to 400 F (200 C). Split spaghetti squash lengthwise into four halves. Remove and discard seeds. Drizzle halves with 1 tbsp (15 ml) olive oil and season with salt and pepper. Arrange cut side up on a baking sheet and roast for 45 minutes. Toss mushrooms and tomatoes with 1 tbsp (15 ml) oil and arrange on baking sheet around squash. Return to oven and roast for another 45 minutes until spaghetti strands pull away easily with a fork.
  2. Carefully scrape spaghetti strands from halves with a fork into a bowl, toss with pesto, mushrooms and tomatoes and divide into two squash halves. Replace into oven to heat through. Serve sprinkled with red pepper flakes and grated parmesan if desired.
  3. For pesto, combine olive oil, arugula, parmesan, pine nuts, lemon juice, sundried tomatoes and garlic in a food processor and pulse into a coarse paste, occasionally scraping down sides.

 

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