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This Pesto Spaghetti Squash is a low carb way to satisfy your pasta craving!
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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!
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!
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 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!
More vegan vegetable recipes
- Sugar Snap Pea Salad
- Broccoli Green Bean Stir Fry
- Green Vegetable Soup
- Roasted Rainbow Carrots
- Roasted Cauliflower Salad
- Raw Veggie Chopped Salad
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Pesto Spaghetti Squash
Ingredients
- 1 spaghetti squash
- 2 teaspoon olive oil
- sprinkle of salt/pepper
- 1 recipe Parsley Kale Walnut Pesto
- ½ cup fresh cherry tomatoes (halved) (optional)
Instructions
- Preheat your oven to 400 degrees C.
- Line a baking sheet with parchment paper and set aside.
- Carefully cut the spaghetti squash in half lengthwise.
- With a spoon, scrape out the seeds and fibers.
- 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.
- Turn the squash cut side down on the baking sheet and bake for 35-55 minutes, until desired tenderness is reached.
- 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.
- 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.
- Toss the squash “noodles’ with the Parsley Kale Walnut Pesto and top with cherry tomatoes, if desired.
- Serve immediately.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
WholeFoodBellies
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
Jenn S.
Oh, that’s too bad. Hopefully, it will turn out for you this time!! Let me know if you try it!
Traditionally Modern Food
I m not a big fan of squash but this s super awesome ..nice idea will definitely try this
Jenn S.
Thanks! You could always enjoy the pesto on something else!! 🙂
veggiesdontbite
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!
Jenn S.
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!
Ginny McMeans
I am so excited about this recipe. Can’t wait to try it and your pesto!
Jenn S.
Thanks, Ginny! The best part is that it’s so easy! 🙂
Healing Tomato
I LOOOVE spaghetti squash. This one looks so delicious with pesto. I have to try it.
Jenn S.
Thanks so much, Rini!! If you try it, let me know!
markr356
I love the simplicity of this dish. We have made this before but without the pesto. Good job.
Jenn S.
Thanks, Mark! It’s so good with the pesto!
dcclark13
I absolutely LOVE spaghetti squash. It’s my favorite squash and love the pesto, YUM!
Jenn S.
Thanks, Debra!
Mel @ avirtualvegan.com
I just adore roasted squash and spaghetti squash always amazes me. Its like magic when you take it out of the oven and turn it into spaghetti with a fork!
Jenn S.
It’s definitely a cool veggie! Thanks, Mel!
Dan B
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
Jenn S.
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.
Jesse Ayers
Definitely making this one. I absolutely love spaghetti squash!
Jenn S.
Thanks, Jesse! Please come back and let me know how it turns out! Have a great weekend!
Tania @ COOKTORIA
What a great idea to cook Spaghetti Squash with Pesto. I bet it’s a very tasty combination! Thanks for sharing!
Jenn S.
It’s my favorite sauce for spaghetti squash for sure! Thanks, Tania!
Linda @ Veganosity
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.
Jenn S.
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!
Natalie
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!
Jenn S.
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!
Cadry's Kitchen
It has been way too long since I’ve had spaghetti squash. I like your idea of mixing it with pesto!
Jenn S.
I love spaghetti squash pretty much any way, but my favorite is definitely with any kind of pesto! Thanks!
Strength and Sunshine
I’m ashamed…I haven’t made any spaghetti squash yet this season!!! I used to eat it all the time…I think I’ll pick one up this weekend 😉
Jenn S.
That sounds like a great idea, Rebecca!