However, I had some arugula that was going to go bad-- no longer appropriate for a salad. So, I made Arugula Pesto. Same basic principles as a pesto, but using arugula in place of basil. This method can also be used with spinach, cilantro, etc.
And, who doesn't LOVE spaghetti squash? So simple to make, so flavorful. And HEALTHY! Tons of fiber, vitamin C, vitamin A, vitamins B6, B3, B5, B9, and OMEGA 3 and OMEGA 6 fatty acids-- not many vegetables have that claim to fame! Best of all: one cup of spaghetti squash contains only 31 calories and 7 grams of carbohydrates!
It would also be a lovely vegetarian main dish! It comes out kind of green, so kids may be intrigued to give it a try if they are not the vegetable-loving types!
Spaghetti Squash with Arugula Pesto
Serves 5-6 (3/4 cup servings)
1 medium spaghetti squash (~10-12" long)
2 cups fresh arugula (small leaves have more mild flavor-- large have stronger flavor)
2 Tbsp olive oil
1/4 cup pine nuts
2 cloves garlic, minced
Dash of sea salt
Dash of black pepper
Preheat oven to 350 degrees. Slice spaghetti squash in half lengthwise. Lightly season each open half with sea salt and pepper. Place squash face down on baking sheet. Bake for approximately 30 minutes, or until squash is fork-tender.
In the meantime, blend arugula, olive oil, pine nuts, and garlic in a food processor until blended, however not entirely smooth. Preparation should have visible specks of arugula, however pine nuts should be fully chopped and blended.
Remove squash from the oven when fully cooked. Using a fork, scrape squash from shell into noodle-like strips and place into a medium-sized bowl. Add pesto (you may not need to add all to coat) and stir. Sprinkle with grated Parmesan cheese and serve warm.
Nutrition content per 3/4 cup serving: 108kcal, 6g fat, 8g carbohydrates, 3.8g protein, 2g fiber