A delicious and healthy alternative for pasta using spaghetti squash and arugula pesto.
Preheat your oven to 400℉.
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.
Place the squash on a roasting pan, flesh side down. Bake the squash for 35-40 minutes, then cool for 5-10 minutes.
Use a fork to scrape the sides of the spaghetti squash and to shred your “noodles.”
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.
Toss the pesto with the squash noodles and enjoy!