I first made spaghetti squash last year but have always been intrigued by this fascinating vegetable.
Though on the outside it resembles the other squash members on the inside it is entirely different. After baking the squash you simply shred the inside strands with a fork. Almost like with pulled pork, but veggie friendly of course. It really starts to look like spaghetti!
The activity itself is quite fun. How often do you get to do that in the kitchen you know?
There are tons of different recipes for spaghetti squash – most of them using it as a substitute for pasta and I wanted to do just the same.
Since pesto is clearly my favorite sauce it was only natural for me to mix this up with pesto and a couple other things.
This is perfect as a dinner appetizer or side dish. One roasted spaghetti squash will feed 6 and you just need to toss it with some pesto, layer on top of arugula and sprinkle with some pan toasted sliced almonds.
Simple, sophisticated, interesting and most importantly healthy.
Gluten free and vegan (when made with vegan pesto).
A simple appetizer or side dish with spaghetti squash, pesto, almonds and arugula. Easy to make and healthy - gluten free and vegan!
10 minPrep Time
45 minCook Time
55 minTotal Time
- 1 spaghetti squash, halved and seeds scraped out
- 3-4 tablespoons vegan pesto
- 1/4-1/2 cup sliced almonds
- several handfuls arugula
- salt, pepper to taste
- Heat oven to 350 degrees F. Place cut spaghetti squash cut side down in a casserole dish and fill 1/4 inch up with water.
- Bake for 30-45 minutes, checking on it every 15 minutes to see if it is soft and cooked through.
- Heat pan over medium heat and lightly toast the sliced almonds (without any oil) until lightly browned)
- To serve: just before serving mix spaghetti squash with pesto, salt and pepper. Layer arugula on each plate and top with spaghetti squash and sprinkle with almonds.