Looking For Another Delicious Option For Meatless Mondays? Try This Spaghetti Squash Pasta With Arugula Pesto

January 13, 2020
Credit: Roti n Rice

Spaghetti Squash Pasta with Arugula Pesto

A delicious and healthy alternative for pasta using spaghetti squash and arugula pesto.

Course Main Course
Cuisine American, Italian
Keyword spaghetti squash, vegan
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 2
Author David Lee


Spaghetti Squash Pasta

  • 1 spaghetti squash
  • extra virgin olive oil
  • salt and pepper to taste

Arugula Pesto

  • 3 cups fresh arugula
  • 1 cup Parmesan cheese
  • 1 cup pine nuts
  • 2 cloves garlic
  • 1 1/2 cups extra virgin olive oil
  • salt and pepper to taste


  1. Preheat your oven to 400℉.

  2.  Cut the spaghetti squash in half lengthwise and use a spoon to scoop out the seeds. Drizzle the flesh of the squash with olive oil and season with the salt and pepper.

  3. Place the squash on a roasting pan, flesh side down. Bake the squash for 35-40 minutes, then cool for 5-10 minutes.

  4. Use a fork to scrape the sides of the spaghetti squash and to shred your “noodles.”

  5. Pesto: Place arugula, the garlic cloves, pine nuts, Parmesan cheese, salt, and pepper into a food processor and pulse until combined well. Slowly pour in the olive oil and continue to pulse the mixture.

  6. Toss the pesto with the squash noodles and enjoy!


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