This recipe for spaghetti squash with arugula pesto and cantaloupe was inspired by nostalgic food trends. Cantaloupe with prosciutto is a trend from yesteryear that I personally would love to see return. A little sweet and salty is always fine by me, and it’s a top 8 allergen free snack or appetizer idea. Spaghetti squash was a novel food trend from my childhood, long before gluten-free pastas were mainstream or anyone owned a spiralizer. Spaghetti squash is still one of my favorite gluten-free pasta alternatives because of its fresh flavor and texture. I topped it with a dairy free, nut free pesto and some salty, crunchy pumpkin seeds.
Free from: peanuts, nuts, dairy, egg, soy, wheat, fish, shellfish
Alternatives: for vegetarians or vegans, omit the prosciutto
1 cup packed fresh baby arugula leaves, plus extra for garnish
1 cup of fresh basil leaves
1/2 cup olive oil, divided
2 tbsp lemon juice
salt and pepper to taste
1 cooked spaghetti squash (about 2 cups cooked, pulled squash strands)
2 tbsp shelled, salted pumpkin seeds, such as Super Seedz
1 tbsp chopped chives
1/2 cup halved or quartered heirloom cherry tomatoes
4 half slices of cantaloupe
4 slices of prosciutto
2 slices or wedges of lemon
Preheat the oven to 375F and line a baking sheet with parchment paper. Cut the squash in half, lengthwise, and scoop out the seeds using a spoon. Rub the flesh of each half with about 1 tsp of olive oil, and season with salt. Place the halves flesh down on the baking sheet and roast for 40 minutes. Once cooked and cool enough to handle, use a fork to scrape the strands out of the squash shell and into a mixing bowl.
Add the remaining olive oil, basil, arugula, and lemon juice to a blender or food processor and pulse until smooth. Season with salt and pepper to taste. Pour the pesto over the squash and toss well. Scoop the “spaghetti” into two serving plates. Garnish with more fresh arugula, chives, pumpkin seeds, and heirloom cherry tomatoes.
Wrap a slice of prosciutto around each piece of cantaloupe. Serve two per plate.