Spaghetti Squash with Arugula Pesto
Make a light and incredibly tasty salad or meal with this Spaghetti Squash with Arugula Pesto. It is perfect for those on a gluten free diet.
Ingredients
- 1 spaghetti squash (about 3 lbs /1.4 kgs)
- 3 tbsp lemon juice
- Salt and freshly grated pepper
- 3 cups baby arugula plus a little extra for garnishing (4 oz/115g)
- 2 cloves garlic (peeled)
- ¼ cup sliced almonds plus a little extra for garnishing (25g)
- ¼ cup shredded parmesan cheese (28g)
- ¼ tsp salt
- ½ cup extra virgin olive oil (120ml)
Instructions
- Preheat oven to 375°F (190°C).
- Split the spaghetti squash in half lengthwise. Scoop out seeds. Place on a baking dish with cut side down and bake for 40 to 50 minutes.
- Remove spaghetti squash from oven. When cool enough to handle, use a fork to gently scrape around the edge of the squash to shred the pulp into strands.
- Toss strands of spaghetti squash with lemon juice, salt, and freshly grated pepper.
- Combine arugula, garlic, sliced almonds, parmesan cheese, and salt in a food processor. Give it a few pulses. With machine running, gradually add olive oil through the feed tube of food processor. Process until smooth.
- To serve, toss flavored spaghetti squash with desired amount of pesto. Garnish with extra arugula and sliced almonds.
Nutrition
Calories: 275kcal
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