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5 from 1 vote
Spaghetti-squash-pasta-with-pesto
Pesto Spaghetti Squash Pasta with Arugula
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

A simple appetizer or side dish with pesto spaghetti squash, almonds and arugula. Easy to make and healthy - gluten free and vegan!

Course: Appetizer, Side Dish
Cuisine: gluten free, Healthy, Vegan
Servings: 6
Calories: 114 kcal
Author: Vicky
Ingredients
  • 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
Instructions
  1. 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.
  2. Bake for 30-45 minutes, checking on it every 15 minutes to see if it is soft and cooked through.
  3. Heat pan over medium heat and lightly toast the sliced almonds (without any oil) until lightly browned)
  4. 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.
Nutrition Facts
Pesto Spaghetti Squash Pasta with Arugula
Amount Per Serving
Calories 114 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 103mg4%
Potassium 277mg8%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 5g6%
Protein 2g4%
Vitamin A 795IU16%
Vitamin C 6.2mg8%
Calcium 92mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.