Pesto Spaghetti Squash Recipe

Pesto Spaghetti Squash Recipe

How To Make Pesto Spaghetti Squash

We can never thank the Italian people enough for inventing pizza and pasta. And you can enjoy these anytime with these easy-to-follow Italian recipes, while you take a sip of your wine! Bon Apetit!

Preparation: 15 minutes
Cooking: 45 minutes
Total: 60 minutes



  • 1 spaghetti squash
  • 2 tablespoons olive oil
  • 1/2 cup basil leaves
  • 1/4 cup pine nuts
  • 2 cloves garlic
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste


  1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds.

  2. Drizzle the inside of each half with olive oil and sprinkle with salt and pepper. Place the squash halves on a baking sheet, cut side down.

  3. Roast the spaghetti squash in the oven for about 35-40 minutes, or until the flesh is tender and easily scraped with a fork.

  4. Meanwhile, in a food processor, combine the basil, pine nuts, garlic, Parmesan cheese, and a pinch of salt and pepper. Process until well combined and a pesto-like consistency is formed.

  5. Once the spaghetti squash is cooked, let it cool for a few minutes. Then, using a fork, scrape the flesh to create spaghetti-like strands.

  6. In a large bowl, toss the spaghetti squash with the prepared pesto sauce until well coated.

  7. Serve the Pesto Spaghetti Squash hot and garnish with extra Parmesan cheese, if desired.


  • Calories : 248kcal
  • Total Fat : 17g
  • Saturated Fat : 3g
  • Cholesterol : 5mg
  • Sodium : 253mg
  • Total Carbohydrates : 23g
  • Dietary Fiber : 5g
  • Sugar : 6g
  • Protein : 5g
Want to share your own spin on this Pesto Spaghetti Squash Recipe or discuss other creative ways to use spaghetti squash? Head over to the Recipe Sharing section of our forum and join the conversation!

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