Pesto Spaghetti Squash with Tomatoes Recipe

Pesto Spaghetti Squash with Tomatoes Recipe

How To Make Pesto Spaghetti Squash with Tomatoes

Cut down on carbs with this rich pesto spaghetti squash! It’s bursting with delicious flavors from tomatoes, basil, and garlic for a heartier meal.

Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes



  • 1small spaghetti squash
  • 15large basil leaves
  • 1small garlic clove
  • ¼cupolive oil
  • 3tbspparmigiano-reggiano
  • salt and fresh pepper
  • 1tomato,diced


  1. Cut the squash in half lengthwise, then scoop out seeds and fibers. Place in a microwave-safe dish and cover.

  2. Microwave for about 8 to 9 minutes. Remove from the microwave and scoop out the flesh with a fork into a large bowl.

  3. In a small blender, combine the basil, garlic, olive oil, parmesan cheese, salt, and pepper, then purée until smooth.

  4. Combine pesto with 2 cups of spaghetti squash. Add tomatoes, then season with additional salt and pepper.

  5. Serve warm, and enjoy!


  • Calories: 178.04kcal
  • Fat: 15.82g
  • Saturated Fat: 3.11g
  • Monounsaturated Fat: 10.42g
  • Polyunsaturated Fat: 1.68g
  • Carbohydrates: 7.15g
  • Fiber: 1.65g
  • Sugar: 2.97g
  • Protein: 3.40g
  • Cholesterol: 4.74mg
  • Sodium: 302.93mg
  • Calcium: 110.18mg
  • Potassium: 175.62mg
  • Iron: 0.57mg
  • Vitamin A: 38.18µg
  • Vitamin C: 6.40mg
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