Spaghetti squash, garlic, arugula, scallion whites and tops (separated) lemon zest, lemon juice, Parmesan cheese and I added heirloom cherry tomatoes.
Saute the garlic and scallion whites, add the pre-cooked squash, let it all get hot and mixed. Add the arugula and lemon - toss. Add the cheese and tomatoes. Season with salt and pepper a couple times along the way. Taste before you serve.
We added a little additional cheese and salt as we ate.
Serve with a homemade baguette. I made three baguettes this weekend. Had mussels fra Diavolo with the first loaf.
Notes: I roasted the squash last night so tonight really was less than 30 minutes. Double everything except the squash and the cheese. Rough chop the arugula, mine was too fine. Add the tomatoes as late as possible to get heat without becoming mushy.
Tomorrow, mussels fra diavolo over spaghetti squash with arugula, and baguette #3!
