Heat oven to 400 F.  Cut the squash in half lengthwise and remove the seeds.  Poke shallow holes in the skin on the squash with a fork, then brush the squash with 1 tablespoon of olive oil and place it, cut side down, in a rimmed baking dish.  Bake for 30-40 minutes or until tender.

While the squash is cooking, make the pesto.  Add 1/4 cup of walnuts, the garlic, basil, arugula, lemon juice, and lemon zest to the food processor; process until well chopped.  Add the remaining olive oil, parmesan, salt, and pepper, and process until well blended.

Once the squash is done baking, remove from oven.  Cool the squash for 5-10 minutes and then, using a fork, scrape the inside flesh of the squash, removing the “spaghetti” and placing it in a large bowl.  Add the pesto and beans to the cooked squash, and toss gently with tongs to combine.  Divide equally into six bowls, and top each with 1/4 cup of grapes and 2 teaspoons of chopped walnuts.

Prep time: 15 minutes
Cook time: 45 minutes