Arugula Pesto with Spaghetti Squash
- Pierce squash 6 or 7 times with a sharp knife. Microwave on 100 percent power (high) about 15 minutes or until tender, turning squash every 5 minutes. Cut squash in half lengthwise; cool slightly.
- Meanwhile, for pesto, in a food processor combine arugula, 1/2 cup basil, cheese, oil, walnuts, garlic, crushed red pepper, and salt. Cover and process until smooth, adding enough of the water if necessary to reach desired consistency.
- Remove and discard seeds from squash. Using a fork, remove the squash pulp from shell. Divide squash among shallow serving bowls. Top with pesto and, if desired, additional basil.
Nutrition Facts (Arugula Pesto with Spaghetti Squash)
- Per serving:
- 143 kcal cal.,
- 10 g fat
- (2 g sat. fat,
- 2 g polyunsaturated fat,
- 6 g monounsatured fat),
- 2 mg chol.,
- 182 mg sodium,
- 12 g carb.,
- 3 g fiber,
- 5 g sugar,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet