- Olive oil
- Crushed red pepper flakes
- 1 spaghetti squash (as big as you can get)
- 2-3 green onions (white and green parts, separated)
- 2 cloves garlic (chopped)
- The zest and juice of 1/2 lemon
- 1/2 cup chopped arugula
- 1/2 cup shaved parmesan
Preheat oven to 375 F. Cut the top of the squash off to make it easier to slice down the middle. Slice it lengthwise down the middle, scoop out the seeds and drizzle the flesh with olive oil, salt and pepper. Turn the halves flesh side down on a baking sheet and insert your knife in each halve to let any excess steam out when it bakes. Put them in the oven for about 45 minutes for a medium sized squash, or until it gives a little when squeezed with tongs. Set aside to cool.
Once the squash has cooled enough to be handled, gently loosen the strands of squash by scraping it with a fork and leave in their shell while you prepare the pan. Chop the garlic and scallions; be sure to reserve the green tops for later. Heat a medium-sized skillet over medium high heat. Add a drizzle of olive oil to coat pan. Add scallions, garlic, salt, pepper, and a sprinkle of red pepper flakes. Saute for about 3-4 minutes or until vegetables have begun to soften a bit. Add your squash (discard the shells) and salt and pepper. Saute for about 6 minutes or so. Next, chop your green onion tops and arugula. Add them, lemon zest and juice, and parmesan cheese.Toss to incorporate and taste. If it needs a little salt or pepper add it and serve!