Spaghetti squash with arugula pesto

Spaghetti squash with arugula pesto is a tasty, comforting dish that generally appeals to everyone. For extra protein, you can add a cooked turkey breast, for example.

• Preparation time: 10 minutes
• Cooking time: 1 hour 15 minutes
• Number of servings: 2

Ingredients for Spaghetti squash with arugula pesto

Spaghetti squash

• 2 spaghetti squash, approx. 750 g (1.5 lb) each
• 2 tbsp (30 ml) olive oil
• 1/4 tbsp (1 ml) of salt and pepper
• 3 cups (750 ml) quartered cremini mushrooms
• 2 cups (500 ml) cherry tomatoes on the vine
• 1/2 tsp (2 ml) red pepper flakes (optional)
• grated Parmesan cheese for garnish (optional)

Arugula pesto

• 2 tbsp (30 ml) olive oil
• 4 cups (1 L) arugula sprouts well packed
• 1/2 cup (125 ml) Parmesan cheese or grated cheddar
• 1/4 cup (60 ml) pine nuts or cashews
• 1/4 cup (60 ml) lemon juice
• 1/4 cup (60 ml) dried tomatoes chopped
• 1 clove garlic

Preparation

Preheat oven to 400°F (200°C). Cut spaghetti squash lengthwise into four halves. Remove and discard seeds. Drizzle each half with 1 tbsp (15 ml) olive oil and season with salt and pepper. Arrange squash on a baking sheet, cut side up, and bake for 45 minutes.

Toss mushrooms and tomatoes with 1 tbsp (15 ml) oil and place around squash halves on baking sheet. Bake for a further 45 minutes, until the flesh pulls away from the rind with a fork, much like spaghetti.

Carefully scrape the spaghetti-like strands from the squash halves with a fork and place in a bowl with the pesto, mushrooms and tomatoes, then stuff two squash rind halves with this mixture. Reheat in the oven. Serve squash halves sprinkled with red pepper flakes and grated Parmesan to taste.

For the pesto, pour the olive oil, arugula, Parmesan, pine nuts, lemon juice, sun-dried tomatoes and garlic into a food processor to make a coarse paste, scraping down the sides of the processor from time to time.