Ingredients

1 Large spaghetti squash
4 ounces Butter, melted
4 tablespoons Pine nuts, toasted
½ cup Red onion, diced medium and sautéed until golden
1 bunch Arugula, washed, stemmed and finely cut or shredded (chiffonade)
1 tablespoon Fresh basil, chopped
¼ cup Parmesan cheese
? teaspoon Ground nutmeg
? teaspoon Cayenne pepper
Salt
Fresh ground black pepper
8 ounces Tomato sauce (optional)

Description

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