Spaghetti Squash with Arugula Basil Pesto

I cannot believe I've never had spaghetti squash - until last night. The gals at the office were chatting it up so much I had to try it. Turns out it's not only delish & gluten-free it's super easy - so don't worry about making your own pasta with some alternative flour to steer clear of flour allergies. No ma'am. Mother nature has done it all for us.

We will definitely be eating spaghetti squash at our house again & again very soon.

Click through for the full recipe & full photos of how to make spaghetti squash with arugula basil pesto.

Spaghetti Sauash Ingedients

• 1 spaghetti squash
• 2-3 tablespoons olive oil
• salt & pepper

Pesto Ingredients

• 1 cup baby arugula 1 cup fresh basil leaves
• 1 handful walnuts
• 2 cloves garlic
• 3 small chunks of block parmesan cheese (I know really specific but check the photos for the chunk size)
• 1/2 cup olive oil
• salt & pepper

Make it!

1. Pre-heat your oven to 450 degrees (super hot!!!)
2. Take your squash and stick it in the microwave on high for two minutes. If you want to actually be able to cut through your squash you should do this - unless your hercules.
3. Slice the squash in half length wise (see photos). Figure 1 half per person. If you have more then two people make more than 1 squash!
4. Remove the seeds from the center.
5. Drizzle each half with olive oil. Sprinkle with salt & pepper. Massage the oil, salt & pepper into each half.
6. Line a baking sheet with foil.  Place each half flesh (cut-side) down.  Bake for 30-40 minutes or until the inside is fork-tender.
7. in the meantime, make your pesto!
8. Combine arugula, basil, walnuts, garlic & cheese together in a food processor.  Blend until fine.
9. Slowly stream olive oil into the mixture while the food processor is still on.
10. Taste your mixture, depending on your cheese you may not need any salt. Make your game-time decision & season with salt & pepper accordingly.
11. That's it the pesto is done & your squash is still cooking so clean up your workspace.
12. Carefully remove the squash from the oven. Place each half on a dish. With two forks pull the strands of squash apart & fluff it in your "squash bowl."
13. Add a few dollops of pesto to each half. Serve inside the squash shell. Mix it in. Twirl it & enjoy!