Arugula Pesto Spaghetti Squash


Prep Time:

20 minutes

Cook Time:

1 hour 15 minutes



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This flavour packed, hearty recipe is an easy crowd pleaser. For extra protein try adding cooked turkey breast.


  • 2 spaghetti squash, approx. 1.5 lbs (750 g) each

  • 2 tbsp (30 ml) olive oil

  • 1/4 tsp (1 ml) salt and pepper

  • 3 cups (750 ml) cremini mushrooms, quartered

  • 2 cups (500 ml) cherry tomatoes on the vine

  • 1/2 tsp (2ml) red pepper flakes (optional)

  • Grated parmesan for topping (optional)

Arugula Pesto:

  • 2 tbsp (30 ml) olive oil

  • 4 cups (1 L) packed baby arugula

  • 1/2 cup (125ml) grated parmesan or extra old cheddar

  • 1/4 cup (60ml) pine nuts or cashews

  • 1/4 cup (60ml) lemon juice

  • 1/4 cup (60ml) chopped sundried tomatoes

  • 1 clove garlic


  1. Preheat oven to 400 F (200 C). Split spaghetti squash lengthwise into four halves. Remove and discard seeds. Drizzle halves with 1 tbsp (15 ml) olive oil and season with salt and pepper. Arrange cut side up on a baking sheet and roast for 45 minutes. Toss mushrooms and tomatoes with 1 tbsp (15 ml) oil and arrange on baking sheet around squash. Return to oven and roast for another 45 minutes until spaghetti strands pull away easily with a fork.

  2. Carefully scrape spaghetti strands from halves with a fork into a bowl, toss with pesto, mushrooms and tomatoes and divide into two squash halves. Replace into oven to heat through. Serve sprinkled with red pepper flakes and grated parmesan if desired.

  3. For pesto, combine olive oil, arugula, parmesan, pine nuts, lemon juice, sundried tomatoes and garlic in a food processor and pulse into a coarse paste, occasionally scraping down sides.

Nutrition Information (1 serving with 1/4 cup (60 ml) pesto):

  • Protein: 15 grams

  • Fat: 31 grams

  • Carbohydrate: 51 grams

  • Calories: 532 kcal

  • Fibre: 8 grams

  • Sodium: 674 mg 

Emily Arsenault