Since it's fall, I've been eating all of the squashes pretty much every time I turn around. Spaghetti squash is my favorite so I've been playing around with my recipes to keep from being bored with it. I've recently been all about arugula because this month I'm focusing on eating more greens, and I decided to incorporate it in my favorite spaghetti squash recipe. It's a light, delicious combination that satisfies. Seriously, it's my new favorite (I've eaten it twice in less than 24 hours!).
- 1 small or medium spaghetti squash
- 1 tbs pesto
- 1 tbs dairy free butter
- Olive oil
- Sea salt
- Preheat your oven to 400 degrees Fahrenheit
- Cut your spaghetti squash in half. You'll probably need to put your back in to it. Scoop out the seeds.
- Drizzle olive oil over the two halves, rubbing it evenly across the exposed flesh. Sprinkle with pepper and sea salt.
- Place the halves center down on a cookie sheet and bake for 30 minutes. You'll need to cook it longer if you have a larger squash.
- Remove the squash from the oven, set to the side, and let cool for about 5 minutes.
- Using a fork (and wearing an oven mitt), scrape out the meat inside the halves into a bowl. The meat will come out in pieces that resemble noodles.
- Once you've removed all of the meat into the bowl, add the pesto, dairy-free butter, and a little bit more salt and pepper. Toss it all together until the pesto is distributed evenly.
- Dish up your servings and top with arugula. You can either add full arugula leaves or chop the arugula before adding it. Fold the leaves into the spaghetti squash so they wilt.
There you have it: My favorite, super easy recipe for spaghetti squash. Don't forget to add protein to your dinner. I chose rotisserie chicken, but salmon or another form of chicken would be great with it too.