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Healthy Eating Recipes

Arugula Pesto Spaghetti Squash

Prep Time
20 mins.
Cook Time
1.25 hrs
Serves
2
Arugula Pesto Spaghetti Squash Recipe

This flavour packed, hearty recipe is an easy crowd pleaser. For extra protein try adding cooked turkey breast.

Ingredients

  • 2 spaghetti squash, approx. 1.5 lbs (750 g) each
  • 2 tbsp (30 ml) olive oil
  • 1/4 tsp (1 ml) salt and pepper
  • 3 cups (750 ml) cremini mushrooms, quartered
  • 2 cups (500 ml) cherry tomatoes on the vine
  • 1/2 tsp (2ml) red pepper flakes (optional)
  • Grated parmesan for topping (optional)
Arugula Pesto:
  • 2 tbsp (30 ml) olive oil
  • 4 cups (1 L) packed baby arugula
  • 1/2 cup (125ml) grated parmesan or extra old cheddar
  • 1/4 cup (60ml) pine nuts or cashews
  • 1/4 cup (60ml) lemon juice
  • 1/4 cup (60ml) chopped sundried tomatoes
  • 1 clove garlic

Directions

  1. Preheat the oven to 400 F (200 C). Split a spaghetti squash lengthwise into halves. Remove the seeds. TIP: Don’t throw the seeds away! Rinse them and bake them in the oven for a nutritious snack.
  2. Drizzle the squash with 1 tbsp (15 ml) of olive oil and season with salt and pepper.
  3. Arrange cut side up on a baking sheet and roast for 45 minutes.
  4. Toss mushrooms and tomatoes with 1 tbsp (15 ml) oil and arrange on the same baking sheet around the squash.
  5. Return to the oven and roast for another 45 minutes until spaghetti strands pull away easily with a fork.
  6. While the squash is cooking, prepare the pesto by combining olive oil, arugula, parmesan, pine nuts, lemon juice, sundried tomatoes and garlic in a food processor and pulse until it becomes a paste.
  7. Take the squash out of the oven and let it cool before scraping the spaghetti strands with a fork into a bowl.
  8. Toss with pesto, mushrooms and tomatoes and divide into two squash halves. Place them back into the oven to heat through.
  9. Serve sprinkled with red pepper flakes and grated parmesan if desired.

Nutrition Information

Per 1/2 of the Recipe (with 60 ml of Pesto)Calories: 532 kcal, Protein: 15 grams, Fat: 31 grams, Carbohydrate: 51 grams, Fibre: 8 grams, Sodium: 674 mg