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  • Writer's pictureCrystal Munegatto

Pesto Spaghetti Squash

Spaghetti squash with pesto sauce is a great way to satisfy your pasta cravings! ....it's a flavorful, healthy, lightened up dish you can feel good about.


  • 1 spaghetti squash

  • 2 tsp olive oil

  • sprinkle of salt/pepper

  • 1 recipe Parsley Kale Walnut Pesto

  • 1/2 cup fresh cherry tomatoes, halved (optional)


  1. Preheat your oven to 400 degrees C.

  2. Line a baking sheet with parchment paper and set aside

  3. Cut the spaghetti squash in half lengthwise

  4. With a spoon, scrape out the seeds and fibers

  5. Place each half on the prepared baking sheet cut side up and pour 1 tsp olive oil into each half. With your fingers, spread the olive oil all over the cut side of the squash

  6. Sprinkle with salt/pepper.

  7. Turn the squash cut side down on the baking sheet and bake for 35-55 minutes, or until desired tenderness is reached

  8. The amount of time baked will depend on the size of your squash. A smaller one will take less time than a larger one. It will also depend on how tender you want the strands. For strands with a slight crunch, bake it less

  9. When squash is fully cooked, using a fork, scrape the inside of the squash so the strands come loose. Continue until all the strands have come away from the peel

  10. Toss the squash with the Pesto and top with cherry tomatoes, if desired


Recipe Source: Veggie Inspired

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