Spaghetti Squash Salad

1 small Sqaghetti Squash (2-3 lb)

1/4 cup Pesto

2-3 T grated Parmesan

1 T Crushed Red Pepper (optional)

2 cups Arugula or other Salad Green

1/2 cup Pecans or Walnuts, chopped


  1.  Pierce squash with tip of a sharp knife, roughly 10 times. Microwave the whole squash until soft, approximately 8-12 minutes.
  2. Once the squash has come to room temperature, cut open and shred the “noodles” leaving the hard outer shell.
  3. Toss the shredded squash with the pesto, Parmesan, and red pepper flakes (if using). Combine with the arugula and top with chopped nuts.
  4. Can be served room temperature or chilled.

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