Spaghetti Squash with Almond-Arugula Pesto

Categories: Vegetables- Squash

Ingredients

• 1 large spaghetti squash (bout 4 lb.)
• 1/4 cup PLUS 1 Tbsp. extra-virgin olive oil, divided use
• 1/3 up whole roasted, unsalted almonds, PLUS 1/4 cup, coarsely chopped, for garnish
• 1 small clove garlic
• 3 cups loosely packed arugula leaves
• 1 cup loosely packed basil leaves
• 1/2 cup packed freshly grated Parmigiano-Reggiano cheese
• 2 Tbsp. fresh lemon juice
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 1 to 2 Tbsp. water

Directions

1. Heat oven to 375 degrees.
2. Cut the squash in half lengthwise and scoop out the seeds, discarding them or reserving them for another use.
3. Brush the cut sides of the squash with 1 Tbsp. of the oil, then place the halves, cut side down, in a large, shallow baking dish. Add just enough water to the baking dish to reach 1/2 inch up the sides.
4. Roast for about 45 minutes, until the squash is tender, then transfer the squash to a work surface and allow it to cool slightly, 10 minutes.
5. Use a fork to scrape out the squash flesh, transferring it to a mixing bowl as you work; cover loosely to keep it warm. Discard any water left in the baking dish, and the spent squash halves.
6. Meanwhile, make the pesto: Combine the 1/3 cup of almonds and the garlic in a food processor; puree until finely ground. Add the arugula, basil, 1/4 cup of the cheese, the lemon juice, salt, pepper, and 1 Tbsp. of the water. Puree; while the machine is running, add the remaining 1/4 cup of oil in a slow, steady stream to form an emulsified, bright-green pesto. Add the remaining tablespoon of water if the pesto seems too thick.
7. Spoon the pesto over the cooked squash in the bowl; toss with tongs to coat. Garnish with the remaining cheese and the chopped almonds. Serve warm or at room temperature.

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