Arugula Pesto with Spaghetti Squash

Arugula Pesto with Spaghetti Squash Enlarge Image
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5 users rated this recipe an average rating of 3.5
Makes:
6 servings
Yields:
2/3 cup squash and about 1 tablespoon pesto each
Prep:
20 mins
Microwave:
15 mins
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Arugula Pesto with Spaghetti Squash

Ingredients
1
medium spaghetti squash (about 3 pounds)
1
cup lightly packed fresh arugula
1/2
cup lightly packed fresh basil
1/4
cup finely shredded Parmesan cheese (1 ounce)
3
tablespoons olive oil
1/2
teaspoon crushed red pepper
1/4
teaspoon salt
2
tablespoons water (optional)
 
Fresh basil leaves (optional)

Directions

  1. 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.
  2. 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.
  3. 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
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