spaghetti squash pesto recipe

Written BySheba G Updated On
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The Best spaghetti squash pesto recipe

I’m so excited to share with you my favorite spaghetti squash pesto recipe. This dish has been a staple in our household for years, and it’s perfect for any occasion.

Whether you’re looking for a healthy meal option or just want to try something new, this recipe is a great choice. I love how the spaghetti squash absorbs the flavors of the pesto sauce, creating a delicious and satisfying meal.

My kids also adore this recipe, and it’s a great way to get them to eat more vegetables. One of the best things about this recipe is that it’s incredibly easy to make.

Simply cook the spaghetti squash, blend the pesto sauce, and combine the two. It’s a simple yet impressive dish that’s sure to become a favorite in your household too.

The health benefits of this recipe are numerous, from the high levels of vitamins and minerals in the squash to the antioxidants in the basil used in the pesto sauce. This recipe is also vegan-friendly, making it perfect for those following a plant-based diet.

I like to serve this dish with some crusty bread or over pasta for a more filling meal.

Spaghetti Squash Pesto

4.8 from 1337 votes

A healthy and delicious alternative to traditional pasta. Spaghetti squash is combined with a vibrant basil pesto for a low-carb, high-flavor dish.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Spaghetti Squash

1 medium spaghetti squash
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

For the Pesto

2 cups fresh basil leaves
1/4 cup pine nuts
2 cloves garlic
1/4 cup grated Parmesan cheese
1/4 cup olive oil
1 tsp lemon juice
1 tsp salt
1/2 tsp black pepper

👨‍🍳Directions

1Preheat the oven to 400°F.
2Cut the spaghetti squash in half lengthwise.
3Scrape out the seeds and discard.
4Drizzle the cut sides with 2 tbsp of olive oil and sprinkle with 1 tsp of salt and 1/2 tsp of black pepper.
5Place the squash halves cut side down on a baking sheet lined with parchment paper.
6Bake for 25-30 minutes until the squash is tender and can be easily pierced with a fork.
7While the squash is baking, prepare the pesto.
8In a food processor, combine the basil leaves, pine nuts, garlic, Parmesan cheese, 1/4 cup of olive oil, lemon juice, 1 tsp of salt and 1/2 tsp of black pepper.
9Pulse until the mixture is well combined and smooth.
10Taste and adjust seasoning if needed.
11Once the squash is done, remove it from the oven and let it cool for 5 minutes.
12Use a fork to scrape out the spaghetti-like strands from the squash into a pan.
13Add the pesto to the pan and toss gently to combine.
14If the squash is too hot, it will wilt the pesto and turn it brown.
15If the pesto is too thick, add a little olive oil to thin it out.

🔧Equipment

Baking sheet
Parchment paper
Oven
Food processor
Fork
Pan

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 28g💛Saturated Fat: 5g❤️Cholesterol: 5mg🧂Sodium: 900mg🌾Total Carbs: 22g🥦Dietary Fiber: 6g🍬Sugars: 4g🥩Protein: 10g

📝Notes

Tips: You can add grilled chicken or shrimp to make this dish more protein-rich. If you prefer a creamier pesto, add a little cream or Greek yogurt to the pesto sauce.

Watch Video Of How Spaghetti Squash Pesto Works

This spaghetti squash pesto recipe is always a hit with my family and friends. It’s a great dish to make ahead of time and can be stored in the refrigerator for up to 3 days. When you’re ready to serve it, simply reheat it in the oven or on the stovetop. Spaghetti squash pesto is a great dish for any occasion. It’s perfect for a family dinner, a potluck, or a casual weeknight meal. You can serve it as a main course or a side dish.

It’s a versatile recipe that can be adapted to suit your taste preferences. It’s a great way to enjoy the flavors of Italy without all the carbs. This dish is a great way to enjoy the flavors of Italy without all the carbs. It’s a perfect dish for a family dinner or a potluck. This spaghetti squash pesto recipe is a favorite in my household. It’s a perfect blend of creamy pesto and slightly sweet spaghetti squash.

The pesto sauce is made with fresh basil, garlic, pine nuts, and Parmesan cheese. It’s a flavorful combination that complements the mild taste of the spaghetti squash. This dish is a great way to enjoy the flavors of Italy without all the carbs. I like to serve it as a side dish or a main course with a side salad. It’s a versatile recipe that can be adapted to suit your taste preferences. You can add grilled chicken or shrimp to make it a more substantial meal.

This recipe has become a staple in my household. It’s a great dish to make ahead of time. You can store it in the refrigerator for up to 3 days. When you’re ready to serve it, simply reheat it in the oven or on the stovetop. This dish is a great way to enjoy the flavors of Italy without all the carbs. It’s a perfect dish for a family dinner or a potluck.

❓ Frequently Asked Questions About Spaghetti Squash Pesto

Q1: What is spaghetti squash?

Spaghetti squash is a type of winter squash that has long, thin strands similar to spaghetti. It’s a great low-carb alternative to traditional pasta dishes.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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