Delicious, Fun & Healthy Food

Roasted Spaghetti Squash With Arugula and Hemp Pesto

Dinner, LunchLina LiwagComment

It's the middle of winter here in Toronto.  I'm making a lot of cooked and nourishing meals to keep us warm. This weekend, my boy was home relaxing from all his busy days at the University. I thought of making something new: spaghetti squash.  He loves good food and he's my biggest critic.  I'm so happy to say that he enjoyed this recipe!

Spaghetti squash is nutritious.  It's packed with Vitamins A, B and C.  It also has beta carotene, lutein and zeaxanthin, antioxidants that promote good eye health.  Consider this as a better option than the regular pasta.

Roasted Spaghetti Squash With  Arugula and Hemp Pesto
Ingredients (preferably organic)

1 medium size spaghetti squash
1 Tbsp. avocado oil
Pinch of salt and pepper

Preheat the oven to 400 degrees.  Cut the squash into half and remove the seeds.  Drizzle the oil, and season with salt and pepper.  Transfer into a roasting pan lined with parchment paper and roast, cut side down until soft, approximately 45-50 mins. depending on the size of the squash.  While roasting, prep the arugula salad and pesto.  When the squash is cooked, use a fork to scrape the flesh into long strands.   Transfer into a bowl and add some of the pesto and toss to combine.   Martha Stewart has a neat video on cooking spaghetti squash by stove top method.   Take a look here.

Arugula Salad
2-3 handful of arugula leaves
1 small purple daikon or watermelon radish, cut thinly (I used a mandolin)
1  cup frozen edamame, soaked in boiling water for 3 mins. then drained
3 Tbsp. olive oil
3 Tbsp. apple cider vinegar
3/4  tsp. stone ground mustard
1 tsp. maple syrup
Salt and pepper to taste.

Prep the salad components and mix the dressing in a small jar.  Dress the greens just before serving.

Hemp Pesto
1 1/2 c. packed basil leaves
1/2 c. hemp hearts
2 Tbsp. pine nuts (or more hemp)
1/4 c. lemon juice
3 Tbsp. olive oil
2 cloves garlic (depending on taste)
Salt and pepper to taste

Place everything in a food processor.  Pulse several times, scraping the sides.  Taste and adjust accordingly.  I was conservative in adding extra oil but feel free to add more to suit your taste.


In a salad bowl, combine the arugula leaves with half of the purple daikon and half of the edamame.   Add some of the dressing and toss. Adjust the taste.   To serve, use the arugula as a bed for the squash and top with the rest of the edamame and purple daikon or even more pesto.   Enjoy!


If you live in a cold place like I do,  I hope you're keeping warm.   This meal is also great with a good bowl of hot soup which I've also been making.  I love this older recipe here. I can't wait to catch some sunshine somewhere warm soon!