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.




  • 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.

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  • 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.

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  • 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.

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Nutrition Facts

143 calories, 10 g fat (2 g saturated fat, 2 g polyunsaturated fat, 6 g monounsaturated fat), 2 mg cholesterol, 182 mg sodium, 12 g carbohydrates, 3 g fiber, 5 g sugar, 3 g protein.