25 Delicious Spaghetti Squash Pesto Recipes Amazing

Hey there, home chefs! If you’re on the hunt for a dish that’s as nutritious as it is delicious, you’ve struck gold with spaghetti squash. This versatile veggie transforms into the perfect low-carb base for pesto in ways you’ve never imagined. From quick weeknight dinners to cozy seasonal favorites, we’ve rounded up 25 mouthwatering recipes that’ll make your taste buds dance. Ready to dive into these pesto-packed wonders? Let’s get cooking!

Spaghetti Squash Pesto with Cherry Tomatoes

Believe it or not, spaghetti squash has become my go-to for a quick, healthy dinner that doesn’t skimp on flavor. Just last week, I was rummaging through my fridge, looking for something to whip up, and this dish came to life. It’s a perfect blend of simplicity and taste, with the pesto adding a fresh, herby punch and the cherry tomatoes bringing a sweet, juicy contrast.

Ingredients

• 1 medium spaghetti squash
• 2 cups cherry tomatoes, halved
• 1/2 cup basil pesto
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Tip: A sharp knife and a steady hand make this step easier.
3. Drizzle the cut sides of the squash with 1 tbsp olive oil and sprinkle with salt and pepper.
4. Place the squash halves cut-side down on a baking sheet and roast for 40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
5. While the squash is roasting, heat the remaining 1 tbsp olive oil in a pan over medium heat. Add the cherry tomatoes and cook for 5 minutes, just until they start to soften. Tip: Don’t overcook the tomatoes; you want them to retain some of their shape and juiciness.
6. Once the squash is done, use a fork to scrape the flesh into strands directly into a large bowl.
7. Add the pesto to the spaghetti squash strands and toss until evenly coated. Tip: For an extra flavor boost, warm the pesto slightly before mixing it in.
8. Gently fold in the cooked cherry tomatoes.

Vibrant and satisfying, this dish offers a wonderful contrast of textures—the tender squash strands against the burst of cherry tomatoes. Serve it in the hollowed-out squash shells for a fun, edible bowl that’s sure to impress.

Garlic Roasted Spaghetti Squash Pesto

Finally, a dish that combines the comfort of pasta with the health benefits of vegetables—Garlic Roasted Spaghetti Squash Pesto. I stumbled upon this recipe during my quest for healthier alternatives that don’t skimp on flavor, and it’s been a staple in my kitchen ever since. Perfect for those evenings when you’re craving something hearty yet light, this dish is a game-changer.

Ingredients

• 1 medium spaghetti squash
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup pesto
• 1/4 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle the inside of each half with 1 tbsp olive oil and sprinkle with salt and pepper.
4. Place the squash halves cut-side down on a baking sheet and roast for 40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
5. While the squash is roasting, heat the remaining 1 tbsp olive oil in a small pan over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
6. Once the squash is done, use a fork to shred the flesh into strands. Transfer to a large bowl.
7. Add the sautéed garlic, pesto, and Parmesan cheese to the bowl with the squash strands. Toss everything together until well combined.
8. Serve warm, garnished with additional Parmesan cheese if desired.

Roasting the squash brings out its natural sweetness, which pairs beautifully with the bold flavors of garlic and pesto. For an extra crunch, top with toasted pine nuts or serve alongside a crisp green salad. This dish is as versatile as it is delicious, making it perfect for meal prep or a quick weeknight dinner.

Spaghetti Squash Pesto with Grilled Chicken

Sometimes, the best meals come from the simplest ingredients, and this Spaghetti Squash Pesto with Grilled Chicken is no exception. I remember the first time I tried spaghetti squash; I was skeptical, but its ability to transform into noodle-like strands blew my mind. Now, it’s a staple in my kitchen, especially when I’m craving something light yet satisfying.

Ingredients

• 1 medium spaghetti squash
• 2 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tbsp of olive oil and place them cut-side down on a baking sheet. Roast for 40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
2. While the squash is roasting, season the chicken breasts with salt and pepper. Heat a grill pan over medium-high heat and grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.
3. In a food processor, combine the basil, Parmesan, pine nuts, garlic, remaining olive oil, salt, and pepper. Process until smooth, scraping down the sides as needed.
4. Once the squash is done, use a fork to scrape the flesh into strands. Toss the strands with the pesto until evenly coated.
5. Serve the pesto-coated spaghetti squash topped with sliced grilled chicken. For an extra touch, sprinkle with additional Parmesan and a few basil leaves.

Mmm, the combination of the tender spaghetti squash with the creamy pesto and juicy grilled chicken is a match made in heaven. The textures play off each other beautifully, making each bite a delightful experience. Try serving it with a side of roasted cherry tomatoes for a pop of color and acidity.

Vegan Spaghetti Squash Pesto with Almonds

Sometimes, the simplest dishes bring the most comfort, especially when they’re as nutritious as they are delicious. I remember the first time I tried spaghetti squash; its ability to transform into noodle-like strands blew my mind, and pairing it with a homemade pesto was a game-changer.

Ingredients

• 1 medium spaghetti squash
• 2 cups fresh basil leaves
• 1/2 cup raw almonds
• 2 cloves garlic
• 1/4 cup olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
3. Place the squash halves cut-side down on the prepared baking sheet and roast for 40 minutes, or until the flesh is easily pierced with a fork.
4. While the squash roasts, combine the basil, almonds, garlic, olive oil, lemon juice, and salt in a food processor. Tip: Toast the almonds lightly before blending for a deeper flavor.
5. Process the pesto ingredients until smooth, scraping down the sides as needed. Tip: If the pesto is too thick, add a tablespoon of water at a time until desired consistency is reached.
6. Once the squash is done, let it cool for 5 minutes, then use a fork to scrape the flesh into strands.
7. Toss the spaghetti squash strands with the pesto until evenly coated. Tip: For an extra kick, add a pinch of red pepper flakes to the pesto before tossing.

Bright and herbaceous, this dish is a celebration of textures, from the tender squash to the crunchy almonds. Serve it in the hollowed-out squash shells for a stunning presentation that’s sure to impress.

Spaghetti Squash Pesto with Sun-Dried Tomatoes

This summer, I’ve been on a mission to lighten up my meals without sacrificing flavor, and spaghetti squash has become my go-to. It’s amazing how this veggie transforms into noodle-like strands, perfect for a guilt-free pesto dish. Today, I’m sharing my Spaghetti Squash Pesto with Sun-Dried Tomatoes—a recipe that’s as vibrant as it is delicious.

Ingredients

• 1 medium spaghetti squash
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup basil pesto
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle the inside of each half with 1 tbsp olive oil, then sprinkle with salt and pepper.
4. Place the squash halves cut-side down on a baking sheet and roast for 40 minutes, or until the flesh is tender and easily shreds into strands.
5. Let the squash cool for 5 minutes, then use a fork to scrape the flesh into strands.
6. In a large bowl, mix the spaghetti squash strands with 1/2 cup basil pesto until evenly coated.
7. Gently fold in 1/4 cup chopped sun-dried tomatoes.
8. Sprinkle with 1/4 cup grated Parmesan cheese before serving.

Keep in mind that the spaghetti squash’s natural sweetness pairs beautifully with the savory pesto and tangy sun-dried tomatoes. For an extra crunch, top with toasted pine nuts or serve alongside grilled chicken for a protein boost.

Spaghetti Squash Pesto with Pine Nuts

Every time I stumble upon a spaghetti squash at the farmer’s market, I can’t help but grab one—it’s like nature’s pasta waiting to be unleashed. This Spaghetti Squash Pesto with Pine Nuts is my go-to when I crave something light yet satisfying, and the best part? It’s a breeze to make, even on a busy weeknight.

Ingredients

• 1 medium spaghetti squash
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup basil pesto
• 1/4 cup pine nuts, toasted
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Tip: A sharp chef’s knife and a steady hand make this step safer and easier.
3. Drizzle the cut sides of the squash with olive oil and season with salt and pepper. Place them cut-side down on the prepared baking sheet.
4. Roast in the preheated oven for 35-40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
5. While the squash roasts, toast the pine nuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until golden and fragrant. Tip: Keep a close eye on them—they can burn quickly!
6. Once the squash is done, use a fork to scrape the flesh into strands directly into a large bowl. Tip: Let the squash cool slightly to avoid burning your hands.
7. Add the basil pesto to the bowl with the spaghetti squash strands and toss until evenly coated.
8. Transfer the pesto-coated squash to a serving dish and top with toasted pine nuts and grated Parmesan cheese.

Here’s the deal: the texture of this dish is wonderfully al dente, with the squash strands holding their own against the creamy pesto. The toasted pine nuts add a delightful crunch, while the Parmesan brings a salty depth that ties everything together. Try serving it alongside grilled chicken or shrimp for a complete meal that’s as beautiful as it is delicious.

Spaghetti Squash Pesto with Fresh Basil

Perfectly roasted spaghetti squash tossed in a vibrant homemade pesto is my go-to dish when I’m craving something light yet satisfying. I remember the first time I tried this recipe; it was a game-changer for my weeknight dinners, offering a delicious twist on traditional pasta dishes without the heaviness.

Ingredients

• 1 medium spaghetti squash
• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts
• 2 garlic cloves
• 1/2 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 2 tbsp of olive oil and season with salt and pepper.
3. Place the squash halves cut-side down on the prepared baking sheet. Roast for 40 minutes or until the flesh is tender and easily shreds into strands with a fork.
4. While the squash roasts, combine basil, Parmesan, pine nuts, and garlic in a food processor. Pulse until finely chopped.
5. With the processor running, slowly drizzle in the remaining olive oil until the pesto is smooth. Season with salt and pepper to taste.
6. Once the squash is done, let it cool for 5 minutes. Then, use a fork to scrape the flesh into strands into a large bowl.
7. Add the pesto to the spaghetti squash strands and toss until evenly coated.

Freshly made, this dish boasts a delightful contrast between the tender squash strands and the rich, herby pesto. Serve it with an extra sprinkle of Parmesan and a side of crusty bread for a complete meal that’s as nutritious as it is flavorful.

Spaghetti Squash Pesto with Parmesan Cheese

Believe it or not, spaghetti squash has become my go-to for a guilt-free pasta alternative, especially when I’m craving something hearty yet healthy. This Spaghetti Squash Pesto with Parmesan Cheese recipe is a game-changer, blending the nutty flavors of pesto with the creamy texture of Parmesan, all tossed with the naturally stringy squash that mimics spaghetti perfectly.

Ingredients

• 1 medium spaghetti squash
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup basil pesto
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
3. Drizzle the cut sides with 1 tbsp olive oil and season with salt and pepper.
4. Place the squash halves cut-side down on a baking sheet and roast for 40 minutes, or until the flesh is tender and easily pierced with a fork.
5. Let the squash cool for 5 minutes, then use a fork to scrape the flesh into strands.
6. In a large bowl, toss the spaghetti squash strands with the remaining 1 tbsp olive oil, basil pesto, and Parmesan cheese until well combined.
7. Serve warm, garnished with additional Parmesan cheese if desired.

Perfectly al dente spaghetti squash strands coated in a vibrant pesto sauce make this dish a visually appealing and flavorful meal. The Parmesan adds a salty depth that complements the freshness of the basil, creating a dish that’s both satisfying and light. Try serving it alongside grilled chicken or shrimp for an extra protein boost.

Spaghetti Squash Pesto with Arugula

Craving something light yet satisfying for dinner last night, I found myself staring at a spaghetti squash on my kitchen counter. It was one of those impulse buys during my last grocery run, and I knew it was time to turn it into something delicious. That’s how this Spaghetti Squash Pesto with Arugula came to life—a dish that’s as fun to make as it is to eat.

Ingredients

• 1 medium spaghetti squash
• 2 cups fresh arugula
• 1/2 cup basil pesto
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Tip: A sharp knife and a steady hand make this step easier.
3. Drizzle the cut sides of the squash with 1 tbsp olive oil and sprinkle with salt and pepper.
4. Place the squash halves cut side down on a baking sheet and roast for 40 minutes, or until the flesh is tender and easily shreds into strands.
5. Remove the squash from the oven and let it cool for 5 minutes. Tip: Cooling makes it easier to handle.
6. Use a fork to scrape the squash flesh into strands, transferring them to a large mixing bowl.
7. Add the basil pesto to the squash strands and toss until evenly coated. Tip: For extra flavor, warm the pesto slightly before mixing.
8. Fold in the arugula and Parmesan cheese, gently combining everything.
9. Drizzle with the remaining 1 tbsp olive oil, adjust seasoning if necessary, and serve warm.

Light and flavorful, this dish brings a delightful crunch from the arugula and a creamy richness from the pesto. Serve it as a main or alongside grilled chicken for a heartier meal.

Spaghetti Squash Pesto with Roasted Red Peppers

Kicking off the week with a dish that’s as vibrant as it is nutritious, I found myself staring at a spaghetti squash and dreaming of pesto. There’s something about the way the strands of squash mimic pasta, making it the perfect vehicle for a rich, herby pesto. And when you throw in some roasted red peppers for a sweet, smoky contrast? Chef’s kiss.

Ingredients

• 1 medium spaghetti squash
• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts
• 2 garlic cloves
• 1/2 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup roasted red peppers, sliced

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Place the squash halves cut-side down on a baking sheet and roast for 40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
4. While the squash roasts, combine the basil, Parmesan, pine nuts, and garlic in a food processor. Pulse until finely chopped.
5. With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Season with salt and pepper.
6. Once the squash is done, use a fork to scrape the flesh into strands and transfer to a large bowl.
7. Toss the spaghetti squash strands with the pesto until evenly coated.
8. Gently fold in the sliced roasted red peppers.
9. Serve warm, garnished with extra Parmesan and pine nuts if desired.

Let me tell you, the texture of this dish is a delightful mix of tender and crunchy, with the pesto clinging to every strand of squash. The roasted red peppers add a pop of color and a sweetness that balances the garlicky pesto perfectly. Try serving it in the hollowed-out squash halves for a fun, edible bowl presentation.

Spaghetti Squash Pesto with Olives

Last week, I found myself staring at a spaghetti squash in my kitchen, wondering how to turn it into something extraordinary. That’s when I remembered a jar of homemade pesto sitting in my fridge and a handful of olives begging to be used. The result? A dish that’s as nutritious as it is delicious, perfect for those nights when you want something light yet satisfying.

Ingredients

• 1 medium spaghetti squash
• 1/2 cup homemade pesto
• 1/4 cup sliced black olives
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
3. Drizzle the cut sides with olive oil and season with salt and pepper.
4. Place the squash halves cut-side down on a baking sheet and roast for 40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
5. Once cooled slightly, use a fork to scrape the squash into strands, transferring them to a large mixing bowl.
6. Add the pesto and sliced olives to the bowl, tossing gently to combine all the ingredients evenly.
7. Serve warm, garnished with additional olives or a sprinkle of Parmesan cheese if desired.

Here’s a tip: roasting the squash cut-side down helps it steam in its own moisture, making it perfectly tender. Also, don’t skip the step of letting it cool slightly before shredding—it makes handling much easier. Lastly, for an extra flavor boost, toast the olives lightly before adding them to the dish. How the strands of squash mimic spaghetti so well never fails to amaze me, and the pesto adds a vibrant, herby punch that pairs beautifully with the salty olives. Try serving it alongside grilled chicken or fish for a complete meal.

Spaghetti Squash Pesto with Mushrooms

Yesterday, I found myself staring at a spaghetti squash in my kitchen, wondering how to turn it into something extraordinary. That’s when the idea of combining it with a rich pesto and earthy mushrooms came to mind—a dish that’s as nutritious as it is comforting.

Ingredients

• 1 medium spaghetti squash
• 2 cups sliced mushrooms
• 1/2 cup basil pesto
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Tip: A sharp knife and a steady hand make this step easier.
3. Brush the cut sides of the squash with 1 tbsp olive oil and sprinkle with salt and pepper.
4. Place the squash halves cut side down on a baking sheet and roast for 40 minutes, or until the flesh is tender and easily shreds into strands.
5. While the squash roasts, heat the remaining 1 tbsp olive oil in a skillet over medium heat. Add the mushrooms and cook for 5-7 minutes, until they’re golden and tender. Tip: Don’t overcrowd the pan to ensure the mushrooms brown nicely.
6. Once the squash is done, use a fork to scrape the flesh into strands. Tip: Let the squash cool slightly to avoid burning your hands.
7. In a large bowl, combine the spaghetti squash strands, cooked mushrooms, and basil pesto. Toss until everything is evenly coated.

Serve this dish warm, and you’ll love how the squash strands mimic pasta, making it a guilt-free alternative. The pesto adds a vibrant freshness, while the mushrooms bring a meaty texture that’s utterly satisfying.

Spaghetti Squash Pesto with Spinach

Wondering what to do with that spaghetti squash sitting on your counter? I was in the same boat last week, craving something light yet satisfying, and stumbled upon this delightful Spaghetti Squash Pesto with Spinach recipe. It’s become my go-to for a quick, nutritious meal that doesn’t skimp on flavor.

Ingredients

• 1 medium spaghetti squash
• 2 cups fresh spinach
• 1/2 cup basil pesto
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Tip: A sharp knife and a steady hand make this step easier.
3. Drizzle the cut sides with 1 tbsp olive oil and sprinkle with salt and pepper.
4. Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes, until the flesh is tender and easily shreds with a fork.
5. While the squash roasts, heat the remaining 1 tbsp olive oil in a large skillet over medium heat.
6. Add the spinach to the skillet and sauté for 2-3 minutes, just until wilted. Tip: Don’t overcook the spinach to retain its vibrant color and nutrients.
7. Once the squash is done, use a fork to shred the flesh into spaghetti-like strands.
8. In a large bowl, combine the shredded squash, sautéed spinach, and basil pesto. Toss gently to coat evenly. Tip: For an extra flavor boost, warm the pesto slightly before mixing.
9. Sprinkle with grated Parmesan cheese before serving.

Out of the oven, this dish boasts a wonderful contrast of textures—the tender squash strands, the slight bite of spinach, and the creamy richness of pesto. Serve it as a standalone meal or alongside grilled chicken for added protein.

Spaghetti Squash Pesto with Artichokes

Sometimes, the best meals come from the simplest ingredients, and this Spaghetti Squash Pesto with Artichokes is no exception. I remember the first time I tried spaghetti squash; its ability to transform into noodle-like strands blew my mind, and pairing it with pesto and artichokes was a game-changer for my weeknight dinners.

Ingredients

• 1 medium spaghetti squash
• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts
• 2 garlic cloves
• 1/2 cup olive oil
• 1 can (14 oz) artichoke hearts, drained and quartered
• Salt to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Tip: A sharp knife and a steady hand make this step easier.
3. Place the squash halves cut-side down on a baking sheet and bake for 40 minutes, or until the flesh is tender and easily shreds into strands.
4. While the squash bakes, combine basil, Parmesan, pine nuts, and garlic in a food processor. Tip: Toasting the pine nuts beforehand enhances their flavor.
5. With the processor running, slowly add olive oil until the pesto is smooth. Season with salt to taste.
6. Once the squash is done, use a fork to scrape the flesh into strands into a large bowl.
7. Add the pesto and artichoke hearts to the squash, tossing gently to combine. Tip: For an extra flavor boost, warm the artichoke hearts before adding them.

Kick back and enjoy the vibrant flavors and textures of this dish—the tender squash strands coated in rich pesto, punctuated by the tangy artichokes. It’s a dish that’s as pleasing to the eye as it is to the palate, perfect for a cozy dinner or impressing guests at your next gathering.

Spaghetti Squash Pesto with Feta Cheese

Now that summer is in full swing, I find myself craving lighter, veggie-packed meals that don’t skimp on flavor. This Spaghetti Squash Pesto with Feta Cheese is my go-to for a quick, nutritious dinner that feels indulgent. It’s a dish that reminds me of lazy Sunday afternoons spent experimenting in the kitchen, where the simplicity of ingredients leads to the most satisfying results.

Ingredients

• 1 medium spaghetti squash
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup basil pesto
• 1/2 cup crumbled feta cheese
• 1/4 cup toasted pine nuts

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle the inside of each half with 1 tbsp olive oil, then sprinkle with salt and black pepper.
4. Place the squash halves cut-side down on a baking sheet and roast for 40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
5. Once cooled slightly, use a fork to scrape the squash into strands and transfer to a large mixing bowl.
6. Add the basil pesto to the squash strands and toss until evenly coated.
7. Gently fold in the crumbled feta cheese and toasted pine nuts.
8. Serve warm, garnished with additional feta and pine nuts if desired.

After trying this recipe, you’ll love how the creamy pesto clings to each strand of squash, while the feta adds a salty tang and the pine nuts bring a delightful crunch. It’s a dish that’s as beautiful to look at as it is delicious to eat, perfect for impressing guests or treating yourself to a gourmet meal at home.

Spaghetti Squash Pesto with Walnuts

Unbelievably, it was during a late summer farmers’ market visit that I stumbled upon the most gigantic spaghetti squash I’d ever seen, inspiring this Spaghetti Squash Pesto with Walnuts recipe. It’s a dish that perfectly marries the nutty flavors of homemade pesto with the delicate strands of spaghetti squash, creating a meal that’s both comforting and surprisingly light.

Ingredients

• 1 medium spaghetti squash
• 2 cups fresh basil leaves
• 1/2 cup walnuts
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves
• 1/2 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Tip: A sharp knife and a steady hand make this step easier.
3. Place the squash halves cut-side down on a baking sheet and roast for 40 minutes, or until the flesh is tender and easily pulls away into strands with a fork.
4. While the squash roasts, combine basil, walnuts, Parmesan, and garlic in a food processor. Pulse until finely chopped. Tip: Toasting the walnuts beforehand enhances their flavor.
5. With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Season with salt and pepper.
6. Once the squash is done, use a fork to scrape the flesh into strands directly into a large bowl.
7. Add the pesto to the squash strands and toss until evenly coated. Tip: For an extra flavor boost, mix in a handful of cherry tomatoes or grilled chicken.

Vibrant and full of texture, this dish offers a delightful contrast between the creamy pesto and the al dente squash strands. Serve it warm with a sprinkle of extra Parmesan on top, or chill it for a refreshing pasta salad alternative.

Spaghetti Squash Pesto with Lemon Zest

After a long day of chasing deadlines, I find solace in the kitchen, especially when I can whip up something that’s both comforting and a tad fancy. This Spaghetti Squash Pesto with Lemon Zest is my go-to when I need a quick, nutritious meal that doesn’t skimp on flavor. It’s a dish that reminds me of summer evenings and the joy of simple, fresh ingredients.

Ingredients

• 1 medium spaghetti squash
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup basil pesto
• 1 tbsp lemon zest
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Tip: A sharp knife and a steady hand make this step safer and easier.
3. Drizzle the cut sides of the squash with olive oil and season with salt and black pepper.
4. Place the squash halves cut-side down on the prepared baking sheet and roast for 40 minutes, or until the flesh is tender and easily shreds into strands.
5. Once cooled slightly, use a fork to scrape the squash into strands. Tip: Rotating the fork in a circular motion helps create longer, spaghetti-like strands.
6. In a large bowl, toss the squash strands with basil pesto until evenly coated. Tip: For a creamier texture, warm the pesto slightly before mixing.
7. Garnish with lemon zest and grated Parmesan cheese before serving.

Here’s how it turns out: the squash strands are wonderfully al dente, mimicking the texture of traditional pasta but with a sweet, nutty flavor. The pesto adds a herby brightness, while the lemon zest brings a zesty pop that cuts through the richness. Serve it in the hollowed-out squash halves for a rustic, Instagram-worthy presentation.

Spaghetti Squash Pesto with Avocado

Last week, I stumbled upon a spaghetti squash at my local farmer’s market, and it sparked an idea for a twist on a classic pesto dish. Combining it with creamy avocado seemed like the perfect way to add a rich texture and a boost of healthy fats. Here’s how I brought this vibrant, nutritious meal to life.

Ingredients

• 1 medium spaghetti squash
• 2 ripe avocados
• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts
• 2 garlic cloves
• 1/2 cup olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
3. Place the squash halves cut-side down on the baking sheet and roast for 40 minutes, or until the flesh is tender and easily shreds into strands.
4. While the squash roasts, combine the basil, Parmesan, pine nuts, and garlic in a food processor and pulse until finely chopped.
5. Add the avocados, lemon juice, salt, and pepper to the food processor and blend until smooth, scraping down the sides as needed.
6. With the processor running, slowly drizzle in the olive oil until the pesto is creamy and well combined.
7. Once the squash is done, use a fork to shred the flesh into strands and transfer to a large bowl.
8. Add the avocado pesto to the spaghetti squash strands and toss until evenly coated.

Unbelievably creamy and packed with flavor, this dish is a delightful way to enjoy your veggies. Serve it topped with extra Parmesan and a sprinkle of pine nuts for added crunch, or alongside grilled chicken for a protein boost.

Spaghetti Squash Pesto with Shrimp

Kicking off the week with a dish that’s as nutritious as it is delicious, I found myself staring at a spaghetti squash, wondering how to turn it into something extraordinary. That’s when the idea of pairing it with homemade pesto and succulent shrimp came to mind—a combination that’s become a staple in my kitchen for its simplicity and flavor.

Ingredients

• 1 medium spaghetti squash
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lb shrimp, peeled and deveined
• 2 cups fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 2 garlic cloves
• 1/2 cup olive oil
• 1/4 tsp salt

Instructions

1. Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Drizzle the inside of each half with 1 tbsp olive oil, then season with 1/2 tsp salt and 1/4 tsp black pepper. Place cut side down on a baking sheet.
3. Bake for 40 minutes or until the flesh is tender and easily shreds into strands with a fork. Tip: Letting it cool slightly makes handling easier.
4. While the squash bakes, prepare the pesto by blending basil, Parmesan, pine nuts, garlic, 1/2 cup olive oil, and 1/4 tsp salt in a food processor until smooth.
5. Heat the remaining 1 tbsp olive oil in a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Tip: Don’t overcrowd the skillet to ensure even cooking.
6. Use a fork to scrape the spaghetti squash into strands. Toss with the pesto and top with the cooked shrimp. Tip: For an extra flavor boost, sprinkle additional Parmesan on top before serving.

Light and fluffy spaghetti squash strands coated in vibrant pesto offer a delightful contrast to the tender, juicy shrimp. Serve it in the squash shells for a fun, edible bowl that’s sure to impress at any dinner table.

Spaghetti Squash Pesto with Turkey Meatballs

Unbelievably, spaghetti squash has become my go-to for a lighter, yet satisfying pasta alternative, especially when paired with homemade pesto and juicy turkey meatballs. It’s a dish that feels indulgent without the guilt, and I’ve found myself making it on repeat during the weeknights when I crave something comforting but quick.

Ingredients

• 1 large spaghetti squash
• 1 lb ground turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups fresh basil leaves
• 1/4 cup pine nuts
• 1/2 cup olive oil
• 2 tbsp lemon juice
• 1/2 tsp salt

Instructions

1. Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast for 40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
2. While the squash roasts, combine the ground turkey, breadcrumbs, Parmesan, egg, minced garlic, 1/2 tsp salt, and black pepper in a bowl. Mix until just combined, then form into 1-inch meatballs.
3. Heat a large skillet over medium heat and add a drizzle of olive oil. Cook the meatballs for about 10 minutes, turning occasionally, until they’re golden brown and cooked through.
4. For the pesto, blend the basil, pine nuts, olive oil, lemon juice, and 1/2 tsp salt in a food processor until smooth.
5. Once the squash is done, use a fork to scrape the flesh into strands. Toss the strands with the pesto and top with the turkey meatballs.

Combining the tender strands of spaghetti squash with the vibrant pesto and savory meatballs creates a dish that’s bursting with flavor and texture. Serve it with an extra sprinkle of Parmesan for a touch of richness, or alongside a crisp green salad to round out the meal.

Spaghetti Squash Pesto with Zucchini

Over the years, I’ve fallen in love with the versatility of spaghetti squash, especially when paired with the fresh, vibrant flavors of homemade pesto and crisp zucchini. It’s a dish that feels indulgent yet is packed with nutrients, perfect for those evenings when you want something satisfying but not heavy.

Ingredients

• 1 medium spaghetti squash
• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts
• 2 garlic cloves
• 1/2 cup olive oil
• Salt to taste
• 2 medium zucchinis, sliced
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Tip: A sharp knife and a steady hand make this easier.
3. Place the squash halves cut side down on a baking sheet and roast for 40 minutes, or until the flesh is tender and easily shreds into strands.
4. While the squash roasts, prepare the pesto by blending basil, Parmesan, pine nuts, garlic, and olive oil in a food processor until smooth. Season with salt to taste. Tip: Toasting the pine nuts beforehand enhances their flavor.
5. Heat 1 tbsp olive oil in a skillet over medium heat. Add the zucchini slices and sauté for 5-7 minutes, until they’re just tender but still crisp. Tip: Don’t overcrowd the skillet to ensure even cooking.
6. Once the squash is done, use a fork to scrape the flesh into strands. Mix the strands with the pesto and sautéed zucchini.

Here’s the best part: the dish comes together with a beautiful contrast of textures—the tender squash, creamy pesto, and crisp zucchini. Serve it topped with extra Parmesan or a sprinkle of chili flakes for a bit of heat.

Spaghetti Squash Pesto with Eggplant

Perfectly roasted spaghetti squash meets creamy eggplant and vibrant pesto in this dish that’s become a staple in my kitchen, especially during those busy weeknights when I crave something both nutritious and comforting. I remember the first time I tried swapping traditional pasta for spaghetti squash; it was a game-changer, and adding eggplant brought a whole new level of heartiness to the plate.

Ingredients

• 1 medium spaghetti squash
• 1 large eggplant, diced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup basil pesto
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle each half with 1 tbsp of olive oil and season with 1/4 tsp of salt and 1/8 tsp of black pepper.
3. Place the squash halves cut-side down on a baking sheet and roast for 40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
4. While the squash roasts, heat the remaining 1 tbsp of olive oil in a large skillet over medium heat. Add the diced eggplant, remaining 1/4 tsp of salt, and 1/8 tsp of black pepper. Cook for 10-12 minutes, stirring occasionally, until the eggplant is soft and golden.
5. Once the squash is done, use a fork to scrape the flesh into strands. In a large bowl, combine the squash strands, cooked eggplant, and basil pesto. Toss gently until everything is evenly coated.
6. Serve the dish warm, sprinkled with grated Parmesan cheese.

So there you have it—a dish where the spaghetti squash’s slight crunch contrasts beautifully with the eggplant’s creaminess, all brought together by the pesto’s herby brightness. I love serving this with a side of crusty bread to scoop up any extra pesto left on the plate.

Spaghetti Squash Pesto with Ricotta Cheese

Many evenings, I find myself craving something that’s both comforting and a bit out of the ordinary. That’s how I stumbled upon this Spaghetti Squash Pesto with Ricotta Cheese recipe—a dish that’s as fun to make as it is to eat, especially when you’re looking to mix up your pasta night.

Ingredients

• 1 medium spaghetti squash
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup pesto
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle the inside of each half with 1 tbsp olive oil, then sprinkle with salt and black pepper.
4. Place the squash halves cut-side down on a baking sheet and roast for 40 minutes, or until the flesh is tender and easily comes away in strands when scraped with a fork.
5. Let the squash cool for 5 minutes, then use a fork to scrape the flesh into strands into a large bowl.
6. Add the pesto to the bowl with the spaghetti squash strands and toss until evenly coated.
7. Divide the pesto-coated spaghetti squash between plates, then top each serving with 1/2 cup ricotta cheese and a sprinkle of grated Parmesan cheese.

This dish offers a delightful contrast between the creamy ricotta and the fresh, herby pesto, with the spaghetti squash providing a satisfying, al dente-like texture. Try serving it with a side of garlic bread for an extra touch of comfort.

Spaghetti Squash Pesto with Pumpkin Seeds

Perfect for those evenings when you’re craving something comforting yet light, this Spaghetti Squash Pesto with Pumpkin Seeds has become my go-to. I stumbled upon this recipe during a late-summer farmers’ market visit, inspired by the vibrant colors and the promise of a healthy, flavorful dish.

Ingredients

• 1 medium spaghetti squash
• 2 cups fresh basil leaves
• 1/2 cup pumpkin seeds
• 1/4 cup olive oil
• 2 cloves garlic
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Tip: A sharp knife and a steady hand make this easier.
3. Place the squash halves cut-side down on a baking sheet and roast for 40 minutes, or until the flesh is tender and easily shreds into strands.
4. While the squash roasts, toast the pumpkin seeds in a dry skillet over medium heat for 5 minutes, stirring frequently, until they’re golden and fragrant. Tip: Keep an eye on them to prevent burning.
5. In a food processor, combine the basil, toasted pumpkin seeds, olive oil, garlic, salt, and pepper. Process until smooth. Tip: Scrape down the sides as needed to ensure everything is evenly incorporated.
6. Once the squash is done, use a fork to shred the flesh into strands and transfer to a large bowl.
7. Add the pesto and Parmesan cheese to the squash, tossing until everything is well combined.

Out of the oven, the squash strands are wonderfully tender, with the pesto adding a fresh, herby brightness and the pumpkin seeds offering a delightful crunch. Serve it as a standalone dish or alongside grilled chicken for a more substantial meal.

Spaghetti Squash Pesto with Kale

My journey with spaghetti squash began on a chilly autumn evening when I was craving something hearty yet healthy. This Spaghetti Squash Pesto with Kale is my go-to recipe when I want to impress with minimal effort, blending the nutty flavors of pesto with the earthy tones of kale.

Ingredients

• 1 medium spaghetti squash
• 2 cups kale, chopped
• 1/2 cup basil pesto
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle the inside of each half with 1 tbsp olive oil and sprinkle with salt and pepper.
4. Place the squash halves cut-side down on a baking sheet and roast for 40 minutes, or until the flesh is tender and easily shreds into strands.
5. While the squash is roasting, heat the remaining 1 tbsp olive oil in a large skillet over medium heat.
6. Add the chopped kale to the skillet and sauté for 5 minutes, until slightly wilted but still vibrant.
7. Once the squash is done, use a fork to scrape the flesh into strands directly into the skillet with the kale.
8. Add the basil pesto to the skillet and toss everything together until well combined and heated through.

Combining the spaghetti squash with kale and pesto creates a dish that’s not only colorful but packed with textures and flavors. The squash strands mimic pasta beautifully, making this a fantastic gluten-free option. Serve it topped with a sprinkle of Parmesan cheese or alongside grilled chicken for an extra protein boost.

Conclusion

Brimming with variety, our roundup of 25 Delicious Spaghetti Squash Pesto Recipes offers something for every palate. Whether you’re a seasoned chef or a kitchen newbie, these dishes promise to delight. We’d love to hear which recipe stole your heart—drop us a comment below! And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy cooking!