• Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter

Bakers Royale

A food blog filled with easy baking recipe and simple everyday recipes

  • Sweet
  • Savory
  • All Recipes
  • About
    • Press
  • Contact

Spaghetti Squash with Arugula Walnut Pesto

November 17, 2010 By Naomi Robinson | Bakers Royale 16 Comments

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

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
Instructions:
  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

Filed Under: Holiday, Savory

« Pumpkin Pie Tart
Giveaway: KitchenAid Stand Mixer »

Comments

  1. LimeCake says

    November 18, 2010 at 9:41 am

    That looks like the perfect side dish! Love the flavours of this pesto!

  2. Amber | Bluebonnets & Brownies says

    November 18, 2010 at 3:45 pm

    I was just saying that we need to start eating spaghetti squash more often. YUM!

  3. Amanda says

    November 18, 2010 at 3:47 pm

    This is such a fascinating recipe to me… I could never even conceive of such a wonderful creation!

    Blessings-
    Amanda

  4. Kristen says

    November 18, 2010 at 4:26 pm

    I love spaghetti squash. Yum!

  5. My Man's Belly says

    November 18, 2010 at 6:34 pm

    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.

  6. Wenderly says

    November 18, 2010 at 10:11 pm

    Love spaghetti squash…but with arugula walnut pesto? Be still my heart!

  7. Kim says

    November 19, 2010 at 12:17 am

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

    And lovely use of spaghetti squash.

    [K]

  8. Su-yin says

    November 19, 2010 at 10:13 am

    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…

  9. Joanne says

    November 19, 2010 at 12:16 pm

    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!

  10. Tickled Red says

    November 19, 2010 at 1:46 pm

    Oh my goodness that looks so nummy!! I am making some this weekend.

  11. Jen H says

    November 19, 2010 at 3:06 pm

    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!

  12. marla {family fresh cooking} says

    November 19, 2010 at 6:07 pm

    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!

  13. Brooke (Baking with Basil) says

    November 19, 2010 at 9:57 pm

    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!

  14. Shaina says

    November 20, 2010 at 8:35 pm

    This sounds amazing. I love pesto, and pairing pesto with spaghetti squash sounds like a match made in heaven.

  15. Oma Sikkema says

    May 12, 2013 at 6:32 pm

    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

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

More about Naomi »

 

Recent Posts

Guinness Chocolate Truffles

Guinness Imperial Gingerbread Truffles

How to make homemade fruit roll-up

Homemade Strawberry Fruit Roll-Up

Halloween Cheesecake Brownies

Halloween Cheesecake Brownies

Animal Cookie Blondies via Bakers Royale

Animal Cookie Blondies – Come and get it!

Baker's Royale Cookbook

Categories

Bakers Royale on Instagram

✨GIVEAWAY TIME🥰✨ Who’s ready to level up ✨GIVEAWAY TIME🥰✨
Who’s ready to level up their cooking?! I got you covered along with a few friends of mine!

We teamed up to make cooking less chore-like and more fun! Everyone knows good pans make good food. #fact

These Staub pieces are a few of my favorites. Here’s what’s in the @staub_usa giveaway bundle:

• 4 qt dutch oven with brass knob ($457 value)
• 10” white cast iron fry pan ($214 value)
• 4-piece stoneware set ($300 value)

All you have to do is follow me and these three fab accounts that I ❤️ + tag a friend in the comments for a chance to win.

Follow: 
@atabletopaffair
@fashionablehostess 
@mrssouthernsocial

The giveaway closes Sunday, the 28th at noon CT. Good luck and have fun!
Bolognese Toast with Burrata. I served this for di Bolognese Toast with Burrata. I served this for dinner (not in this styled fashion) and my boys said “That legit is NOT dinner.”
-
They grumpily ate this. I feel no guilt. I’m pretty sure they know how to pour themselves a bowl of cereal, if they’re still hungry.
-
#momlife #weeknightdinner #mealtime #bolognese #beef #toast
Snickers Chocolate Chip Cookies circa 2011. One of Snickers Chocolate Chip Cookies circa 2011. One of my kids favorites and I promise they’ll be yours too!

Aaaand. . . how is that I’ve been blogging for over ten years?!!
-
#cookies #chocolatechipcookies #snickers #candy #bakingfromscratch #bakersgonnabake #instabaking #dessert #cookiesofinstagram #cookielover
Valentine’s Peek-a-Boo Ombre Cake - so fun, righ Valentine’s Peek-a-Boo Ombre Cake - so fun, right?!!
-
Full recipe and details for how to make this on the blog!

To easily find the recipe, go to Google and type in: Valentine’s Ombré Cake Bakers Royale.

#cake #ombrecake #frosting #bakersgonnabake #instabake #valentinescake
Hand Painted Watercolor Marble Cookies made with a Hand Painted Watercolor Marble Cookies made with a no-spread sugar cookie base  and marshmallow fondant for the canvas.
-
I know everyone is all about the super bowl right now, me I’m all about the hearts! Head to the blog for the full recipe and details.
-
#cookies #decoratedcookies #paintedcookies #fondant
Who’s baking for Valentine’s? This is an oldie Who’s baking for Valentine’s? This is an oldie shot, but Valentine’s is coming so you know v-day glam macs are too. Stay tuned!
-
#macarons #macs #valentinesdessert #valentinescookies #macaronstagram #baking #bakersgonnabake #sweettreats #bakingwithlove

Copyright © 2021 Bakers Royale

Terms of Use · Privacy Policy · Contact

Support by Foodie Digital