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Pesto Spaghetti Squash (dairy free, gluten free)

By: Jenn Sebestyen / Published: / Last Updated:

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This Pesto Spaghetti Squash is a low carb way to satisfy your pasta craving!

Pesto Spaghetti Squash

Raise your hand if you’re trying to eat a healthier diet this year. One of the things the average person usually tries to cut back on when attempting to lose weight, or just eat healthier, is carbs. The dreaded carbs, right? Personally, I don’t think carbs are the enemy, but that discussion would be enough for it’s very own blog post and I’m not going to tackle it today (and technically winter squash is a carb, but it’s nutrition profile is obviously completely different than the white pasta, white bread, sugary cakes and pastries you are used to associating with the word CARBS). Regardless, this Pesto Spaghetti Squash is delicious and satisfying and you’ll fool your brain into thinking you are eating actual pasta without all the heavy calories. Win!

Pesto Spaghetti Squash

How to Prep Spaghetti Squash

Spaghetti Squash is really simple to prepare once you get it cut open. Cutting it open is sometimes the hardest part. You need a big sharp knife and you need to be very careful because the squash is very hard.

Once it’s open, you scoop out the seeds and fibers with a spoon until it’s clean. You can save the seeds and roast them to snack on too, just like pumpkin seeds!

Pesto Spaghetti Squash

Turn It Into “Noodles”

Once the squash is baked, it will easily form strands by scraping the flesh with a fork. From there, you can serve it however you wish. The squash itself has a very mild flavor, which makes its the perfect accompaniment for my flavorful Parsley Kale Walnut Pesto – simply mix it together and, voila, Pesto Spaghetti Squash! You can also toss the squash with marinara or roasted veggies, throw it in a stir fry, add it to soups, tacos, enchiladas, etc. Your options are limitless!

Pesto Spaghetti Squash

Budget Friendly and Figure Friendly

Pesto Spaghetti Squash is a budget-friendly, waist-friendly (1 cup of spaghetti squash is only 76 calories – not including the pesto. Compare that to about 220 calories in a cup of plain spaghetti pasta), even kid-friendly recipe for any day of the week! The squash/pesto combo will also provide you with plenty of vitamin A, vitamin C, B vitamins, fiber, folate, vitamin K, omega-3 fats, protein, and MORE!

Pesto Spaghetti Squash

I hope you love this Pesto Spaghetti Squash as much as we do. If you try it, please come back and leave me a comment below with your feedback. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!

5 from 1 vote
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Pesto Spaghetti Squash
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
Spaghetti squash "noodles" with pesto sauce is a low carb way to satisfy your pasta cravings! No fancy gadgets required - a simple fork will magically make the spaghetti squash stands separate. Paired with the Parsley Kale Walnut Pesto, it's a flavorful, healthy, lightened up dish you can feel good about.
Course: Entree, Side Dish
Cuisine: dairy free, egg free, gluten free, soy free, vegan
Servings: 4 servings
Calories: 170 kcal
Author: Jenn Sebestyen
Ingredients
Instructions
  1. Preheat your oven to 400 degrees C.
  2. Line a baking sheet with parchment paper and set aside.
  3. Carefully 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. Sprinkle with salt/pepper.
  6. Turn the squash cut side down on the baking sheet and bake for 35-55 minutes, until desired tenderness is reached.
  7. 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. For strands that are super tender, bake it longer. You can easily check the doneness by using a fork to pull away a few strands and doing a taste test....start checking around 35 minutes.
  8. 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.
  9. Toss the squash "noodles' with the Parsley Kale Walnut Pesto and top with cherry tomatoes, if desired.
  10. Serve immediately.
Recipe Notes

~I like my "noodles" with a slight bit of crunch left...almost like an al dente pasta noodle. I had a large squash and baked it 45 minutes.

 

 

Nutrition Facts
Pesto Spaghetti Squash
Amount Per Serving
Calories 170 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 4g 20%
Polyunsaturated Fat 7g
Monounsaturated Fat 3g
Sodium 327mg 14%
Potassium 551mg 16%
Total Carbohydrates 19g 6%
Dietary Fiber 6g 24%
Sugars 6g
Protein 5g 10%
Vitamin A 78%
Vitamin C 96%
Calcium 18%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

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Pesto Spaghetti Squash - an easy way to satisfy your pasta craving without all the carbs! No fancy gadgets required,- a simple fork will magically creative the "noodles." A budget friendly meal that will please even the kids.

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Comments

  1. Suzanne says

    08/21/2018 at 8:57 pm

    Love this idea! I’m hoping to make this using the spaghetti squash from my weekly CSA – but wanted to make it for an event in 3 days. How long can this last in the fridge? If it lasts, does the quality lessen significantly after a day or two? Thanks again for this!

    Reply

    • Jenn S. says

      08/22/2018 at 8:49 am

      It will last for a day or two. Just fluff it up again before serving because it will probably settle a bit in the fridge. You might need to add a tbsp or two of broth before reheating to loosen it up. But the flavors will still be great! Enjoy!

      Reply

  3. AvocadoPesto says

    02/03/2016 at 8:36 am

    I know this dish is a winner because I make something similar myself! SO good right?! Got to try your kale parsley walnut pesto! My go to is vegan basil pine nut pesto with nutritional yeast and hemp hearts.

    Reply

  6. WholeFoodBellies says

    01/31/2016 at 8:53 pm

    Ah I need to try this! All of my past attempts at spaghetti squash have been less than stellar, but I love the sound of it! Trying again with your delicious sounding recipe

    Reply

    • Jenn S. says

      02/01/2016 at 8:01 am

      Oh, that’s too bad. Hopefully, it will turn out for you this time!! Let me know if you try it!

      Reply

  8. veggiesdontbite says

    01/30/2016 at 9:41 pm

    Spaghetti Squash must be on the brain because I’ve seen so much of it lately and we’ve actually been eating it a lot too! Looks delicious, I love it with pesto!

    Reply

    • Jenn S. says

      01/31/2016 at 11:36 am

      We don’t buy it that often, but I need to start putting it on the menu all the time. Inexpensive, easy, versatile…checks all the boxes!

      Reply

  11. markr356 says

    01/30/2016 at 3:22 pm

    I love the simplicity of this dish. We have made this before but without the pesto. Good job.

    Reply

  14. Dan B says

    01/29/2016 at 10:06 pm

    Another winner!!! You just keep them coming. My wife and I grow basil all summer and harvest and freeze after she makes amazing pesto. We both love following you and are grateful for you and your generosity.

    Dan

    Reply

    • Jenn S. says

      01/29/2016 at 10:55 pm

      Thank you so much, Dan! That makes me so happy! Such a great idea to freeze herbs. I need to start doing that. Can’t wait for summer to get my garden going again.

      Reply

  18. Linda @ Veganosity says

    01/29/2016 at 11:46 am

    Both hands are raised! This looks incredible! I love spaghetti squash and that pesto is just too delicious. It drives me crazy when people say that they try not to eat carbs. We need carbs for energy. There’s such a misunderstanding on that topic.

    Reply

    • Jenn S. says

      01/29/2016 at 3:07 pm

      I know!! All carbs are NOT created equal! A simple baked potato and a jelly filled donut are NOT the same! 🙂 Sigh. Hope you love this, Linda. Thanks!

      Reply

  19. Natalie says

    01/29/2016 at 11:04 am

    I love spaghetti squash, one of the most fun vegetables/starches! The struggle of getting that first knife slice through it haha, but then it’s practically easier than real pasta 🙂 This looks like a delicious meal, so easy too. And the spaghetti squash taco idea sounds quite interesting as well!

    Reply

    • Jenn S. says

      01/29/2016 at 3:05 pm

      Getting the knife out of that first cut is even harder than getting it in! But, yeah, once it’s cut – easy peasy!! Doesn’t a spaghetti squash taco sound good?? Might have to work on that one! 🙂 Thanks, Nat!

      Reply

    • Jenn S. says

      01/29/2016 at 10:48 am

      I love spaghetti squash pretty much any way, but my favorite is definitely with any kind of pesto! Thanks!

      Reply

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My name is Jenn. This is my blog where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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