Spaghetti Squash Pasta with Arugula Pesto
A delicious and healthy alternative for pasta using spaghetti squash and arugula pesto.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 2
Ingredients
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
Instructions
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Preheat your oven to 400℉.
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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.
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Place the squash on a roasting pan, flesh side down. Bake the squash for 35-40 minutes, then cool for 5-10 minutes.
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Use a fork to scrape the sides of the spaghetti squash and to shred your “noodles.”
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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.
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Toss the pesto with the squash noodles and enjoy!