Spaghetti Squash with Arugula Walnut Pesto

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Spaghetti Squash with Arugula Walnut Pesto ~ A Fall squash gets kicked up with spicy pesto for a Thanksgiving side dish.


Spaghetti Squash with Arugula Walnut Pesto

Spaghetti Squash with Arugula Walnut Pesto

Every year theres always bound to be a vegetarian. With that in mind, I always like to provide a few side dishes outside of the traditional ones that have a little more sustenance. This pesto spaghetti squash is one of them. For a vegetarian entree, Ill be making a butternut squash lasagna that Ill be posting in the coming days.

Speaking of which, if youve noticed, I have been posting everyday for the last four days. Wow, its a marathon. But I wanted to share with you some of my simple side dishes since Thanksgiving can be hectic enough that the food should be easy. The side dishes that Ive chosen to post are the ones my family and friends love most.

I hope you enjoy this as much as we do. And I may see you tomorrow for another post, but that depends on how tired I am from day one of my new job.

A few notes:

  • The pesto can be made 3 days in advance and kept refrigerated. The squash can be made day before and kept refrigerated. Do not assemble until the day of.
  • You can also use basil or flat leaf parsley (used in the original recipe) to make the pesto, but I prefer arugula for the extra peppery bite.

Spaghetti Squash with Arugula Walnut Pesto

Ingredients:

  • 1 (3 1/2- to 4-lb) spaghetti squash
  • 1/4 cup walnuts (3/4 oz), toasted
  • 1/2 garlic clove
  • 1 1/3 cups packed fresh arugula
  • 3 tablespoons extra-virgin olive oil
  • 2 1/2 tablespoons finely grated Pecorino
  • 1 tablespoon water
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon finely grated fresh lemon zest
Instructions:
  1. Cut squash in half and scoop out seeds. Fill a roasting pan with a half inch of water and place spaghetti squash face down in water. Cover roasting pan with foil. Bake at 400 degrees for 60 minutes. Cool squash.
  2. While the squash is cooking, toast nuts in a dry small heavy skillet over moderate heat, stirring frequently, until fragrant and a shade darker, about 6 minutes, then cool completely.
  3. Pulse nuts and garlic in a food processor until finely ground. Add arugula, oil, cheese, water, salt, pepper, and zest and pulse until arugula is coarsely chopped.
  4. Scrap out squash flesh with a fork. Loosen and separate the strands, then toss it with the pesto in a bowl.
    Adapted from Gourmet Magazine via epicurious

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