Arugula pesto w/ spaghetti squash

1. To prepare your spaghetti squash for the meal, cut it in half, scrape out the seeds, and bake (skin up) in a dish with a little water in the bottom at 375°F for 30-40 minutes.

2. While the spaghetti squash is baking, prep the rest of the ingredients (except the green onions and tomatoes) and throw them into a high-speed blender or food processor. Add in 1/4-1/2 cup of water if your blender needs help to puree the pesto.

3. Once the pesto is smooth and of consistent texture taste and add more salt & pepper if you’d like.

4. Dice green onions and tomatoes and then mix them together.

5. After the squash is done baking, wait 10-15 minutes to scrape out the pulp with a fork into a large bowl. I left the squash and pesto separate so that you could use whatever ratio of pesto:squash that you’d like.

6. Serve warm with an additional sprinkle of nooch, salt & pepper, and top with the green onion and tomato mix.