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A bowl of pasta coated in green pesto sauce, topped with a generous layer of grated Parmesan cheese.

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 alternative to pasta, ready in under an hour.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 2
Course: Main Course, Side Dish
Cuisine: Californian, Vegetarian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium Spaghetti Squash
  • ¼ cup Pesto
  • ½ tbsp Garlic Powder
  • ½ tbsp Onion Powder
  • 1 tbsp 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.

Notes

Storage: keeps in an airtight container in the fridge for 3-4 days. Reheat in a skillet or the microwave, it holds up better than most roasted vegetables since the strands are already tender.

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