Ingredients
The following ingredients have 6 Servings
- 1 spaghetti squash (halved and seeds scraped out)
- 3-4 tablespoons vegan pesto
- 1/4-1/2 cup sliced almonds
- several handfuls arugula
- salt (pepper to taste)
Instruction
- Heat oven to 350 degrees F. Place cut spaghetti squash cut side down in a casserole dish and fill 1/4 inch up with water.
- Bake for 30-45 minutes, checking on it every 15 minutes to see if it is soft and cooked through.
- Heat pan over medium heat and lightly toast the sliced almonds (without any oil) until lightly browned)
- To serve: just before serving mix spaghetti squash with pesto, salt and pepper. Layer arugula on each plate and top with spaghetti squash and sprinkle with almonds.
