1.8K Views 14 years ago

Red Pepper And Cherry Tomato Pesto Spaghetti Squash
[Vegan]

Author Bio

Heather Nicholds is a Registered Holistic Nutritionist, showing you how to have fun while making... Read More

Order with Instacart Download Our App
Recipe: Arugula Pesto (VIDEO)

Discover more recipes with these ingredients

Red Pepper And Cherry Tomato Pesto Spaghetti Squash [Vegan]

4
30
Dairy Free

Not everyone likes arugula's distinctive flavor in salads, but it tastes amazing in this pesto with toasted walnuts and lime. Blending super-nutritious greens into a really tasty sauce makes it so easy to eat a whole salad-worth of them. There are so many ways to enjoy this pesto: as a sandwich spread,... Read More

Ingredients You Need for Red Pepper And Cherry Tomato Pesto Spaghetti Squash [Vegan]

Arugula Pesto
  • 1 cup arugula (or more!)
  • 2 green onions
  • 2 small cloves garlic
  • 1/2 cup toasted walnuts
  • 1/2 small lime, zested and juiced
  • 1/2 tsp sea salt or Herbamare (more or less, to taste)
  • 1 Tbsp nutritional yeast (optional)
Spaghetti Squash
  • 1 spaghetti squash, halved and baked
  • 1 red pepper, chopped and baked
  • 1 cup cherry tomatoes, halved and baked
  • 2 Tbsp walnuts, crushed
  • 1 Tbsp green onion or chives, chopped
  • 1 cup fresh arugula pesto
Order with Instacart Download Our App

How to Prepare Red Pepper And Cherry Tomato Pesto Spaghetti Squash [Vegan]

Arugula Pesto
  1. Put the ingredients in a food processor, and puree until smooth. If you need to, you can add an extra little drizzle of water or lime juice to get it creamy.
Spaghetti Squash
  1. To bake the veggies, rub them with a spinkle of salt and put them in an oven (or toaster oven, or BBQ with the lid down) heated to about 350 degrees F. Put the squash in first, for about 30 minutes. After it's been in there for about 15 minutes, add the pepper and cherry tomatoes. (Although they're fantastic raw, too!) Put all of the veggies in with their open face up, so that their juices stay with them rather than spilling out onto the baking sheet.
  2. Scoop the spaghetti squash out of its skin into a large bowl, and toss it with the pesto, breaking up the strands as much as possible without mushing the squash.
  3. Serve the squash topped with the red pepper, cherry tomatoes, walnuts and green onions or chives.
   

Discover Our Latest Recipes

Report Recipe Issue

Please report any concerns about this recipe below!

Recipe Hotline!

Report an issue, ask questions, or share suggestions. We're here to help!
Report an Issue

Comments:

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.