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