Arugula Pesto with Spaghetti Squash

Preparation

• 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.