Arugula Pesto with Spaghetti Squash

Greap recipe published by cool food website Bhg.com

Remove and discard seeds from squash. Using a fork, remove the squash pulp from shell. Divide squash among shallow serving bowls. Top with pesto and, if desired, additional basil.

  • Yield: 2/3 cup squash and about 1 tablespoon pesto each
  • Cooking time: 15 Min
  • Rating: 4/5
  • Publisher: Bhg.com

Ingredients

  • Ingredients are on source website with this recipe.

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