Spaghetti Squash with Arugula Walnut Pesto

Spaghetti Squash with Arugula Walnut Pesto ~ A Fall squash gets kicked up with spicy pesto for a Thanksgiving side dish.

Spaghetti Squash with Arugula Walnut Pesto

Spaghetti Squash with Arugula Walnut Pesto

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


  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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

Grateful Ad: Below Post BTF 728×90


  1. Avatar for Naomi Robinson 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.

  2. Avatar for Naomi Robinson says

    Did you say “new job?” Congrats! Do fill me in on the details. Let’s go celebrate!!

    And lovely use of spaghetti squash.


  3. Avatar for Naomi Robinson 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…

  4. Avatar for Naomi Robinson 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!

  5. Avatar for Naomi RobinsonJen 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!

  6. Avatar for Naomi Robinson 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!

  7. Avatar for Naomi RobinsonOma 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