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Pierce squash 6 or 7 times with a sharp knife. Microwave on 100 percent power (high) about 15 minutes or until tender, turning squash every 5 minutes. Cut squash in half lengthwise; cool slightly.
Meanwhile, for pesto, in a food processor combine arugula, 1/2 cup basil, cheese, oil, walnuts, garlic, crushed red pepper and salt. Cover and process until smooth, adding water if necessary to reach desired consistency.
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.