Spaghetti Squash with Pesto

Golden roasted spaghetti squash, scraped into delicate strands and tossed with garlic, onion, and herbaceous pesto. A cozy, craveable alternative to pasta.

Why You'll Love Spaghetti Squash with Pesto

It's comforting without being heavy, adaptable with any pesto you love, and naturally low-carb. The squash holds flavor beautifully-and it's way easier than you think.

Tips and Tricks

• If the squash resists cutting, microwave for 2-3 minutes to soften.
• Don't skip the poking-it keeps steam from building inside.

Variations

• Top with grated Parm or toasted pine nuts.
• Add grilled chicken, shrimp, or crispy chickpeas for a complete meal.

Substitutions

• Use dairy-free pesto to make it vegan.
• No pesto? Toss with olive oil, lemon juice, and chopped fresh herbs instead.

Best served with

• Grilled salmon, roasted chicken, or a fresh arugula salad.
• Pairs well with a crisp Sauvignon Blanc or sparkling water with lemon.

How to Store Leftovers

• Store in an airtight container for up to 3 days in the fridge. Reheat gently in a pan over medium-low heat.

Common Questions

Spaghetti Squash with Pesto

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Golden roasted spaghetti squash, scraped into delicate strands and tossed with garlic, onion, and herbaceous pesto. A cozy, craveable alternative to pasta.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 55 minutes mins

Course: Main Course, Side Dish

Cuisine: Californian, Vegetarian

Calories: 389

Ingredients Equipment Method Nutrition

Ingredients

  

• 1 medium Spaghetti Squash
• ¼ cup Pesto
• ½ tablespoon Garlic Powder
• ½ tablespoon Onion Powder
• 1 tablespoon Olive Oil
• Kosher Salt and Freshly Ground Black Pepper to taste

Equipment

• Chefs knife
• Sheet tray
• Forks

Method

 

Roast the Squash

1. Preheat oven to 400°F. Cut Spaghetti Squash in half lengthwise and scoop out seeds and inner membrane.
2. Poke holes in the skin side with a fork or knife. Rub Olive Oil over all sides and place cut-side down on a sheet tray.
3. Roast for 45-50 minutes or until flesh is fork-tender.

Season and Serve

1. Let squash cool slightly, then use two forks to scrape the flesh into spaghetti-like strands.
2. Transfer to a mixing bowl. Add Garlic Powder, Onion Powder, Kosher Salt, and Black Pepper.
3. Stir in Pesto and mix well. Serve warm.

Nutrition

Calories: 389kcalCarbohydrates: 11gProtein: 4gFat: 37gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 5mgSodium: 585mgPotassium: 82mgFiber: 2gSugar: 2gVitamin A: 1250IUVitamin C: 1mgCalcium: 117mgIron: 1mg

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