I warned you!
The spaghetti squash obsession continues. I sure hope I can get it year-round because I’m totally addicted.
This is a much lighter, healthier version than the ones I’ve shared in the past. It’s not smothered in melted cheese, for one, but also it’s packed with yummy greens. I’ve never actually been a big pesto person, but I think it’s growing on me – paticularly this deeeelicious arugula version. OMG it’s good! And I just love having a basil plant in the house for easy access. If only I could keep it alive…
I know regular pesto is typically made with pine nuts, but they’re so freakin’ expensive. I actually avoid them like the plague because they would practically bankrupt me. I use pumpkin seeds instead, and in this case… toasted almonds! It was the best idea because they made this dish pefection. I love that this is yet another recipes that you can throw together super fast, while the squash is cooking. Dinner in under 10 minutes!
Also… can we talk about my parmesan obsession??? Addicted. I cover everything in it lately. Last weekend I went to a cheese factory in the Annapolis Valley and they had fresh parmesan on site… holy crap it was good.
No doubt this will become a staple in our house. I’m going to try it with some jarred pesto soon too (although you should totally just make your own).
Seed and cook spaghetti squash according to your desired method (you can pierce it and microwave for 8-10 minutes or bake at 400 degrees for 40 minutes). While it’s cooking, blend arugula, basil, parmesan, olive oil, toasted almonds, garlic and red pepper flakes in a food processor. Add a little water if needed. When squash is cooked, use a fork to scrape all flesh into the middle of each half. Top with arugula pesto and season with salt and pepper.