Spaghetti squash noodles + arugula pesto

There are so many things to love about spaghetti squash noodles. For one, they are gluten free so if that is something you are looking for, then this recipe is for you. They are also tasty, surprising and beautiful. All characteristics that we value when trying to decide what to make when we host friends for a dinner party at our house. This is a gluten-free bowl of goodness packed full of nutrients and delicious flavor.

This was our first time making spaghetti squash. We love making pumpkin and butternut squash but we had never tried spaghetti squash. Hugo went to our local healthfood store (Naturalia for you Parisians) and came home with a giant, bright yellow, organic spaghetti squash. It was a beauty!

We had heard that if you boil the entire squash (with skin on), when you cut it open the squash will have naturally produced spaghetti squash noodles. Seriously? Could this be? It seemed interesting and we wanted to find out!

To get started, fill a large pot with enough water to entirely submerge your spaghetti squash in the water. Bring to a boil and leave to cook for 20 minutes. It’s actually that easy!

We made the arugula pesto using a handful of simple ingredients : arugula, olive oil, salt, pepper, pumpkin seeds and garlic. Mix everything with a hand mixer to make the arugula pesto.

Why we love spaghetti squash noodles + arugula pesto :

• It’s so easy to make spaghetti squash noodles : just leave the squash to cook on its own in a pot of water for 20 minutes.
• It’s so easy to make arugula pesto : just mix the ingredients together with a hand blender.
• This meal is jam packed with nutrients : protein, vitamin A, vitamin C, calcium, iron, vitamin D, vitamin B-6, vitamin B-12 and magnesium! (Whew, it’s actually incredibe when you realize how rich in vitamins this squash really is.)

After approximately 20 minutes, your spaghetti squash will be cooked. You will need a heavy duty knife to cut through the skin of your squash when it is ready!

Luckily, we bought a handmade tribal butcher’s knife in Myanmar during our honeymoon. Cleary every couple of newlyweds, especially those who like to cook like us, need to own a similar knife.

We purchased our Burmese knife when we were visiting Lake Inle. If you are deciding where to go next on your travel adventures, we highly recommend visiting Myanmar. For those of you who have been following our blog for a while and/or our Instagram page, you probably already know how much we love Myanmar and how our honeymoon was absolutely life-changing. We believe there is nothing like travel to get you out of your comfort zone, elevate your soul, teach you to find happiness and just basically change your life. Who’s with me?!

We loved everything about Myanmar. Lac Inle was such a special place filled with the kindest people and an amazing culture. We will be writing more about our adventures in Myanmar very soon. In the meantime, we are so excited to share some of our favorite photos from Lake Inle with YOU!

We would love to hear from you. Where is your favorite place to travel? I just wish we could share travel experiences over coffee but sharing them here in the comments is second best.

We hope you love our spaghetti squash noodles + aruga pesto. If you make it, remember to tag us on Instagram using the hashtag #ediblelovestory.

Spaghetti squash noodles + arugula pesto

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• Author: Alix and Hugo
• Yield: For 4 people 1x

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Description

Learn to make these healthy + delicious spaghetti squash noodles topped with arugula pesto.

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Ingredients

Scale 1x2x3x

• 1 spaghetti squash
• 100g of arugula
• 50g of pumpkin seeds
• 3 cloves of garlic
• Salt and pepper
• 2/3 cup of olive oil
• Parmesan, cheddar or emmental cheese

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Instructions

1. Wash the spaghetti squash and put in a tall pan with cold water and a handful of salt.
2. Heat on high heat.
3. Turn the heat on medium heat when the water makes bubbles and continue to heat for 20 minutes or until you can stick a fork in it.
4. Meanwhile make your arugula pesto by chopping the arugula and mixing with the pumpkin seeds, garlic, olive oil, salt and pepper, using a hand mixer.
5. Remove squash from pan.
6. Cut in half and scoop out the seeds.
7. Scrape flesh out with a fork.
8. Heat on high heat in a frying pan with olive oil.
9. Add the arugula pesto and cook for a minute.
10. Keep cooking for another 2-3 minutes until the pesto has spread throughout the spaghetti squash noodles.
11. Serve with parmesan or grated cheese (cheddar or emmental cheese).

• Category: Dinner
• Cuisine: French

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