Description
Learn to make these healthy + delicious spaghetti squash noodles topped with arugula pesto.
Ingredients
Scale
- 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
Instructions
- Wash the spaghetti squash and put in a tall pan with cold water and a handful of salt.
- Heat on high heat.
- 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.
- 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.
- Remove squash from pan.
- Cut in half and scoop out the seeds.
- Scrape flesh out with a fork.
- Heat on high heat in a frying pan with olive oil.
- Add the arugula pesto and cook for a minute.
- Keep cooking for another 2-3 minutes until the pesto has spread throughout the spaghetti squash noodles.
- Serve with parmesan or grated cheese (cheddar or emmental cheese).
- Category: Dinner
- Cuisine: French
