Spaghetti Squash With Arugula Walnut Pesto

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Bakers Royale


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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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