Years ago I tried spaghetti squash and was not a fan, so I have not touched it since. But the other day at work a few friends and I were talking about cooking (yes we work at a fitness studio and talk all day long about eating – you build up an appetite with all that thigh work, right?!) and they both mentioned delicious spaghetti squash recipes. So I was inspired to give it another shot – thank you Colin and Susannah! I figured I’d ease in since I was a little skeptical and go with pesto because in my opinion, pretty much anything would taste good with pesto on it… I am happy to say that I am now a spaghetti squash convert and you are likely to see more recipes to follow. Welcome to your gluten free “pasta” heaven!
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- 1 small spaghetti squash (or half of a large spaghetti squash)
- 1 cup Homemade Basil Pesto, or store bought
- 1 pint cherry tomatoes, sliced
- 2 cups arugula
- Heat oven to 375. Pierce the squash several times with a sharp knife. Place on a rimmed baking sheet and roast until tender when pierced with knife, about 1 hour 15 minutes, flipping halfway through.
- Meanwhile make pesto according to directions found here.
- Once spaghetti squash is done remove from oven and let sit until it is cool enough to handle, about 10 minutes. Halve lengthwise and scoop out seeds. Scrape squash with a fork to remove flesh in long strands.
- Mix squash with pesto and arugula. Arrange on plates and top with tomatoes and any other garnish of choice (basil leaves, pine nuts, etc.).
Homemade basil pesto recipe can be found here.