Spaghetti Squash with Arugula Walnut Pesto ~ A Fall squash gets kicked up with spicy pesto for a Thanksgiving side dish.
Every year there’s always bound to be a vegetarian. With that in mind, I always like to provide a few side dishes outside of the traditional ones that have a little more sustenance. This pesto spaghetti squash is one of them. For a vegetarian entree, I’ll be making a butternut squash lasagna that I’ll be posting in the coming days.
Speaking of which, if you’ve noticed, I have been posting everyday for the last four days. Wow, it’s a marathon. But I wanted to share with you some of my simple side dishes since Thanksgiving can be hectic enough that the food should be easy. The side dishes that I’ve chosen to post are the ones my family and friends love most.
I hope you enjoy this as much as we do. And I may see you tomorrow for another post, but that depends on how tired I am from day one of my new job.
A few notes:
- The pesto can be made 3 days in advance and kept refrigerated. The squash can be made day before and kept refrigerated. Do not assemble until the day of.
- You can also use basil or flat leaf parsley (used in the original recipe) to make the pesto, but I prefer arugula for the extra peppery bite.
Spaghetti Squash with Arugula Walnut Pesto
Ingredients:
- 1 (3 1/2- to 4-lb) spaghetti squash
- 1/4 cup walnuts (3/4 oz), toasted
- 1/2 garlic clove
- 1 1/3 cups packed fresh arugula
- 3 tablespoons extra-virgin olive oil
- 2 1/2 tablespoons finely grated Pecorino
- 1 tablespoon water
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon finely grated fresh lemon zest
- Cut squash in half and scoop out seeds. Fill a roasting pan with a half inch of water and place spaghetti squash face down in water. Cover roasting pan with foil. Bake at 400 degrees for 60 minutes. Cool squash.
- While the squash is cooking, toast nuts in a dry small heavy skillet over moderate heat, stirring frequently, until fragrant and a shade darker, about 6 minutes, then cool completely.
- Pulse nuts and garlic in a food processor until finely ground. Add arugula, oil, cheese, water, salt, pepper, and zest and pulse until arugula is coarsely chopped.
- Scrap out squash flesh with a fork. Loosen and separate the strands, then toss it with the pesto in a bowl.
Adapted from Gourmet Magazine via epicurious
LimeCake says
That looks like the perfect side dish! Love the flavours of this pesto!
Amber | Bluebonnets & Brownies says
I was just saying that we need to start eating spaghetti squash more often. YUM!
Amanda says
This is such a fascinating recipe to me… I could never even conceive of such a wonderful creation!
Blessings-
Amanda
Kristen says
I love spaghetti squash. Yum!
My Man's Belly says
I think we’re on our third spaghetti squash of the season, but we’ve been eating them pretty plain. I like the idea of using this pesto on the squash, so I think this will accompany squash #3.
Wenderly says
Love spaghetti squash…but with arugula walnut pesto? Be still my heart!
Kim says
Did you say “new job?” Congrats! Do fill me in on the details. Let’s go celebrate!!
And lovely use of spaghetti squash.
[K]
Su-yin says
I did think you were posting more often than usual! Not complaining though. 😉 Having said that, I know how hard it is, so am very impressed that you’ve managed to stick to it.
I love squash AND pesto, am intrigued by the rocket walnut pesto! Just imagining what that would be like spread on a slice of freshly baked bread…
Joanne says
I have to say, I LOVE how much you’ve been posting! It always makes me happy to see what you’re cooking up. I wish my family would be more amenable to veg dishes on thanksgiving. This one sounds seriously tasty!
Tickled Red says
Oh my goodness that looks so nummy!! I am making some this weekend.
Jen H says
Love the pesto flavor in this dish. Since I am one of the few people in the world (at least it seems that way) that hates basil, I get really happy when I see different ideas for pesto. Thanks for the great idea!
marla {family fresh cooking} says
Look at you going all savory on us! Love this spaghetti squash recipe. Pesto is one of my all time favorites & I prefer it over this to regular pasta. Perfect side dish!
Brooke (Baking with Basil) says
I haven’t been able to check out your site in awhile. There are soo many things I want to try!! Starting with this spaghetti squash….I bet that pesto was really flavorful!! Can’t wait to see this butternut squash lasagna!
Shaina says
This sounds amazing. I love pesto, and pairing pesto with spaghetti squash sounds like a match made in heaven.
Oma Sikkema says
Gourmet may describe a class of restaurant, cuisine, meal or ingredient of high quality, of special presentation, or high sophistication. In the United States, a 1980s gourmet food movement evolved from a long-term division between elitist (or “gourmet”) tastes and a populist aversion to fancy foods.*.
Have a nice day
http://www.homelifestylecentral.com/index.php