Preparation

Preheat oven to 175°C (350°F).

1. Cut squash in half. Place a sheet of parchment paper on a baking sheet and lay the sliced squash on top. Drizzle with olive oil, season with salt and pepper, then turn the squash over onto the paper, with the inside facing the baking sheet. Bake for about 60 minutes, or until with the point of a knife it’s easy to insert into the squash, then set aside.
   
   
2. Remove the seeds from the squash and scrape out the inside with a fork to make spaghetti, set aside.
   
   
3. Place almonds on a plate. Roast in the oven for 6 to 7 minutes, or until colored. Set aside.
   
   
4. Cook the spinach. Heat a drizzle of oil in a skillet over medium heat. Add spinach, salt and pepper. Cook for about 30 seconds, then set aside in a bowl and drain.
   
   
5. Prepare the sauce. In a blender, add yogurt, garlic, lemon zest and juice, drained spinach and 30 ml (2 tbsp.) roasted almonds. Blend until smooth (about 2 minutes), season with salt and pepper and set aside.
   
   
6. Heat spaghetti in a pan over low-medium heat for 2-3 minutes. Divide spaghetti among bowls. Heat the sauce in the pan until hot.
   
   
7. Meanwhile, cut the cherry tomatoes in 2. Heat a little oil in a pan over low-medium heat. Add the tomatoes and cook for about 1 minute. In a bowl, mix the tomatoes and arugula with salt and ground pepper.
   
   
8. Pour the sauce over the spaghetti and add roasted almonds to the top of the plate.