Spaghetti Squash with Arugula Pesto

Nope, this treatment still does not make spaghetti squash an edible food. The pesto's good, though.

For pesto:
1 bunch arugula
1 good-sized handful walnut pieces
4 cloves garlic, peeled
2 cubic inches parmesan cheese
1/2 cup olive oil
about 1/3 cup sundried tomatoes
salt & pepper

Throw everything in the cuisinart and process until pesto-ified.

For squash:
1 spaghetti squash

Throw in the microwave and nuke for 15-20 minutes. If you're like me, you will stick the whole squash in the microwave and nuke it for 4 minutes and 24 seconds before thinking to yourself, "Hmmm... what if the seed cavity fills with steam and the squash explodes inside the microwave?" The first recipe I looked at didn't say anything about cutting it in half before microwaving, but others did, and there must be a reason, so I ran to the microwave, turned it off, took out the squash, laboriously cut it in half, and stuck it back in for another 15 minutes.

Once the innards are softened, scrape them out into a bowl with a fork and separate into nasty, disgusting orange strands. Toss with olive oil and pepper if you want to, but it won't do any good. Throw the squash away and eat the pesto with a spoon. I made the mistake of combining the two on the first test run, but I've since concluded that the recipe I based this dish on must have been a misprint. In fact, all recipes involving spaghetti squash are probably misprints, or possibly cruel pranks.

I still have half a spaghetti squash reposing in the fridge, so I'll look for recipes that involve breaking most of its molecular bonds and mixing the remnants with sugar and chocolate.