Pesto Spaghetti Squash
Cook time: 
Total time: 
Serves: 2
  • 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
  1. 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.
  2. Meanwhile make pesto according to directions found here.
  3. 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.
  4. Mix squash with pesto and arugula. Arrange on plates and top with tomatoes and any other garnish of choice (basil leaves, pine nuts, etc.).
Recipe by Food-Life Balance at