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A vibrant and healthy low-carb alternative to pasta! Tender strands of roasted spaghetti squash are tossed in a fresh, homemade basil pesto with sweet cherry tomatoes and toasted pine nuts. This naturally gluten-free dish is a perfect light yet satisfying meal.
For 4 servings
Prepare and Roast the Spaghetti Squash (40 minutes)
Make the Pesto and Prepare Garnish (5 minutes)
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A vibrant and healthy low-carb alternative to pasta! Tender strands of roasted spaghetti squash are tossed in a fresh, homemade basil pesto with sweet cherry tomatoes and toasted pine nuts. This naturally gluten-free dish is a perfect light yet satisfying meal.
This italian recipe takes 60 minutes to prepare and yields 4 servings. At 523.53 calories per serving with 7.25g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Assemble and Serve (5 minutes)
Add 1 lb of cooked grilled chicken breast, sautéed shrimp, or one 15-ounce can of drained and rinsed chickpeas for a more substantial meal.
To make this recipe vegan, substitute the Parmesan cheese in the pesto with 1/4 cup of nutritional yeast and a tablespoon of white miso paste for a cheesy, umami flavor.
If you have a nut allergy, replace the pine nuts with an equal amount of raw sunflower seeds or pumpkin seeds (pepitas).
Toss in a cup of sautéed mushrooms, wilted spinach, or roasted red bell peppers for extra nutrients and flavor.
The pesto is rich in monounsaturated fats from extra virgin olive oil and pine nuts, which are known to help lower bad cholesterol levels and reduce the risk of heart disease.
Spaghetti squash is an excellent low-carbohydrate and low-calorie substitute for traditional pasta, making this dish ideal for those following a low-carb, keto, or gluten-free diet.
Fresh basil, garlic, tomatoes, and extra virgin olive oil are loaded with antioxidants that help protect your cells from damage caused by free radicals, supporting overall health.
Spaghetti squash is a good source of dietary fiber, which aids in digestion, promotes regular bowel movements, and helps maintain a healthy gut microbiome.
One serving of this recipe contains approximately 480-520 calories, depending on the exact size of the squash and amount of olive oil used. It's a nutrient-dense meal, with most calories coming from healthy fats in the olive oil and pine nuts.
Yes, it is a very healthy dish. It's low in carbohydrates, naturally gluten-free, and packed with vitamins, minerals, and fiber from the squash and tomatoes. The pesto provides healthy monounsaturated fats from olive oil and pine nuts, which are beneficial for heart health.
Absolutely! If you're short on time, you can use about 1 cup of your favorite store-bought pesto. However, homemade pesto offers a much fresher and more vibrant flavor.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The squash may release some water upon reheating. You can reheat it gently in a skillet over medium-low heat or in the microwave.
Watery squash is usually a sign of overcooking. The longer it roasts, the more moisture it releases, causing the strands to become soft and mushy. Next time, start checking for doneness at the 35-minute mark. The strands should be tender but still have a slight bite, similar to al dente pasta.
You can prepare the components ahead of time. The squash can be roasted and shredded up to 2 days in advance, and the pesto can be made and stored for up to 5 days. When ready to serve, gently reheat the squash and toss it with the pesto and fresh tomatoes.