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The pesto can be made 3 days in advance and kept refrigerated. The squash can be made day before and kept refrigerated. Do not assemble until the day of.
You can also use basil or flat leaf parsley (used in the original recipe) to make the pesto, but I prefer arugula for the extra peppery bite.
1 (3 1/2- to 4-lb) spaghetti squash
1/4 cup walnuts (3/4 oz), toasted
1/2 garlic clove
1 1/3 cups packed fresh arugula
3 tablespoons extra-virgin olive oil
2 1/2 tablespoons finely grated Pecorino
1 tablespoon water
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon finely grated fresh lemon zest
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1st Keep
 steph1120
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