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

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Credit: Jason Donnelly

Recipe Summary test

prep:
20 mins
microwave:
15 mins
total:
35 mins
Servings:
6
Yield:
2/3 cup squash and about 1 tablespoon pesto each
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Ingredients

Ingredient Checklist

Directions

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.

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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.

  • 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; fat 10g; cholesterol 2mg; saturated fat 2g; carbohydrates 12g; mono fat 6g; poly fat 2g; insoluble fiber 3g; sugars 5g; protein 3g; vitamin a 680.3IU; vitamin c 5.3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.6mg; vitamin b6 0.2mg; folate 32.3mcg; vitamin b12 0.1mcg; sodium 182mg; potassium 223mg; calcium 101mg; iron 0.9mg.
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