• 10 Ratings

Craving pesto spaghetti, but not all the carbs that come along with it? Try this tasty spaghetti squash recipe instead! The arugula pesto recipe is a brilliant way to use up extra leafy greens and herbs.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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

143 calories; 10 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 6 g monounsaturated fat; 2 mg cholesterol; 182 mg sodium. 223 mg potassium; 12 g carbohydrates; 3 g fiber; 5 g sugar; 3 g protein; 0 g trans fatty acid; 680 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 0 mcg vitamin b12; 101 mg calcium; 1 mg iron;


10 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1