spaghetti squash pesto recipe
The Best spaghetti squash pesto recipe
I have been making spaghetti squash pesto for years now and it is one of those recipes that just works for everyone in my family. My kids love the bright green pesto and the fun noodle like strands that come from the squash. It feels like a treat but it is actually really good for you. Spaghetti squash is low in carbs and high in fiber so it is a great way to get your veggies in without feeling like you are eating a salad. The pesto adds healthy fats from olive oil and nuts and loads of fresh basil flavor.
This dish is perfect for a busy weeknight dinner but also fancy enough to serve when you have company over. I first tried spaghetti squash a few years ago when I was looking for a lighter alternative to pasta. My husband was skeptical at first but after one bite he was hooked. Now we have it at least once a week especially during the summer when basil is growing like crazy in my garden. The key to getting the perfect texture is to roast the squash until it is tender but not mushy.
You want those strands to hold their shape so they can soak up all that delicious pesto. I usually cut the squash in half lengthwise scoop out the seeds and roast it cut side down on a baking sheet. That helps it steam and get tender without getting watery. The pesto itself is so simple to make. You just throw fresh basil garlic Parmesan cheese pine nuts and olive oil into a food processor and pulse until it is smooth.
Sometimes I swap the pine nuts for walnuts or almonds to save a little money. The pesto is so versatile you can also use it on sandwiches or as a dip for veggies. When you toss the warm spaghetti squash strands with the pesto the flavors meld together beautifully. I like to top it with extra Parmesan and some cherry tomatoes for a pop of color. It is a meal that feels indulgent but is actually packed with nutrients.
This recipe is also great for meal prep. You can roast the squash ahead of time and make the pesto in advance. Then when you are ready to eat you just toss everything together and dinner is ready in minutes. It is a lifesaver on those days when you are running around with the kids and need something quick and healthy. I hope you give this spaghetti squash pesto a try.
It is one of those recipes that will become a staple in your kitchen just like it is in mine.
Spaghetti Squash Pesto
A light and healthy twist on classic pasta using roasted spaghetti squash tossed with fresh basil pesto. This dish is packed with flavor from garlic Parmesan and pine nuts and comes together in under an hour.
🥘Ingredients
For the Spaghetti Squash
For the Pesto
For Serving
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Spaghetti Squash Pesto Works
This spaghetti squash pesto is a go to recipe in my house because it is healthy satisfying and so easy to make. The leftovers store well in an airtight container in the fridge for up to 3 days.
When you reheat it just warm it in a skillet over medium heat for a few minutes to keep the squash from getting mushy. You can also enjoy it cold as a pasta salad which is great for lunch the next day.
I love serving this dish at family gatherings because it fits so many different diets from gluten free to low carb. It works as a main course or a side dish alongside grilled meat or fish.
The bright green pesto and golden squash make a beautiful presentation on the table. This recipe is always a crowd pleaser and I am sure it will become a favorite in your home too.
❓ Frequently Asked Questions About Spaghetti Squash Pesto
1. Can I use store bought pesto for this recipe?
Yes you can use store bought pesto to save time. Just look for a high quality brand with simple ingredients like basil olive oil and Parmesan. You will need about 1/2 cup of pesto for one medium spaghetti squash.
2. How do I know when the spaghetti squash is done roasting?
The squash is done when the flesh is tender and easily pulls away into strands with a fork. You can also test by piercing the skin with a fork it should go in easily. Roasting time varies from 30 to 40 minutes depending on the size of the squash.
3. Can I make this recipe ahead of time?
Absolutely. You can roast the squash and make the pesto up to 2 days in advance. Store them separately in the refrigerator. When you are ready to serve just reheat the squash strands in a skillet or microwave then toss with the pesto.
4. Is spaghetti squash pesto gluten free?
Yes this recipe is naturally gluten free because it uses spaghetti squash instead of wheat pasta. Just make sure your pesto ingredients like Parmesan cheese are certified gluten free if you have a sensitivity.
5. What can I add to make this a more filling meal?
You can add grilled chicken shrimp or chickpeas for extra protein. Roasted cherry tomatoes or sautéed mushrooms also pair well. A sprinkle of red pepper flakes adds a nice kick if you like heat.