Whole Wheat Spaghetti with Vegetables | RICARDO

Ingredients

• 1 onion, chopped
• 3 tablespoons (45 ml) olive oil
• 3 cups (750 ml) diced butternut squash
• 1 cup (250 ml) chicken broth
• 3/4 lb (375 g) whole-wheat spaghetti
• 1 clove garlic, chopped
• 24 cherry tomatoes, cut in half
• 2 cups (500 ml) baby arugula
• 3/4 cup (180 ml) grated sharp cheddar
• 1/2 cup (125 ml) sliced almonds, toasted
• Salt and pepper