Squash Noodles with Arugula Pesto

This vegetarian dish is healthy and delicious

Recipe by Stone Hollow Farmstead

Story by Katie McDowell

Photos by Dawn Harrison

“Eat your greens.” How many times have you heard that phrase – or said it to one of your children?

It’s pretty easy to do when you serve this recipe for Squash Noodles with Arugula Pesto by Stone Hollow Farmstead. When coated with pesto, the squash noodles take on a green appearance.

Squash comes in many varieties, and “most evidence suggests that squash is native to the New World, where it was widely cultivated by the Indians before European settlement,” according to the Encyclopedia Brittanica’s website.

Stone Hollow Farmstead is an artisan farm located at 2006 Dead Hollow Road in Harpersville. For more information, visit Stonehollowfarmstead.com or call 800-285-8950.

Squash Noodles

 Ingredients

2 Medium butternut squash

Olive oil

Salt

Pepper

1. Purchase squash that are evenly cylindrical.

2. Cut off the bulbous (larger) end of each squash.

3. Cut off an inch or two of the other end of each squash.

4. Peel the squash and cut into 3-inch chunks.

5. Make the squash noodles using a spiralizer. If you do not have a spiralizer, you can use a vegetable peeler and shave squash ribbons.

6. Spread the noodles evenly on a baking tray.

7. Drizzle lightly with olive oil, season with salt and pepper.

8. Bake the noodles for about 7 minutes in a 400-degree oven.

 

Arugula Pesto

Ingredients

1/2 cups toasted walnuts

1 garlic clove, minced

2 cups, packed arugula leaves

Salt to taste

3/4 cup extra virgin olive oil

Juice of 1/2 lemon

1.Put all ingredients but olive oil in a food processor.

2. As it is blending, slowly add the olive oil until it is blended well, scraping sides of bowl down.

3. Toss squash noodles in a tablespoon of pesto sauce.

4. Garnish with sliced cherry tomatoes and fresh grated parmesan cheese.