Spaghetti Squash with Pesto
Golden roasted spaghetti squash strands tossed with vibrant homemade basil pesto for a light yet satisfying meal. The naturally sweet, tender squash pairs beautifully with the garlicky, nutty pesto. A wonderful low-carb alternative to traditional pasta that doesn't skimp on flavor.
For 4 servings
- prep · ~5 min
Preheat oven and prepare the squash.
1.Preheat oven to 400°F (200°C).2.Slice the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.3.Line a baking sheet with parchment paper and place squash halves cut-side down.TIPMicrowave the whole squash for 2-3 minutes first to soften it slightly — makes cutting much easier. - bake · ~45 min
Roast the spaghetti squash.
Bake for 40-45 minutes, until the skin gives slightly when pressed and the flesh is tender. Let cool on the baking sheet for 5 minutes.
TIPDon't underbake — the strands should release easily when scraped with a fork. If they're still firm, give it another 5-10 minutes. - prep · ~3 min
Shred the squash into strands.
Using a fork, scrape the flesh of each squash half from top to bottom to release the spaghetti-like strands. Transfer to a large mixing bowl.
- mix · ~5 min
Make the basil pesto.
1.In a food processor, combine basil leaves, pine nuts, garlic cloves, and parmesan cheese.2.Pulse until coarsely chopped, scraping down the sides as needed.3.With the processor running, slowly drizzle in the olive oil until the pesto is smooth.4.Add lemon juice, salt, and black pepper. Pulse briefly to combine.TIPFor a brighter green pesto, blanch the basil leaves in boiling water for 5 seconds then shock in ice water before blending. - mix · ~2 min
Toss squash with pesto and serve.
Add the pesto to the warm spaghetti squash strands and toss gently with two forks until evenly coated. Taste and adjust seasoning if needed. Transfer to serving bowls.
TIPDon't overdress — start with half the pesto and add more to taste. The squash strands are delicate.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Microwave the whole squash for 2-3 minutes to soften the skin, making halving much safer and easier.
- 2Roast the squash cut-side down to steam the interior, yielding tender, non-soggy strands.
- 3Scrape the strands with a fork from top to bottom; avoid pressing too hard to keep them long and separate.
- 4Blanch basil in boiling water for 5 seconds then shock in ice water before blending for a brighter green pesto.
- 5Start with half the pesto when tossing — you can always add more, but overdressing makes the squash mushy.
- 6Warm squash strands absorb pesto better than cold; toss immediately after shredding for best flavor.
Adapt it for your goals.
Vegan
Swap parmesan for 2 tablespoons of nutritional yeast and use a dairy-free pesto. This keeps the savory, cheesy flavor while making the dish entirely plant-based.
high proteinHigh-protein
Add 1 cup of cooked chickpeas or grilled chicken breast when tossing. This boosts protein content significantly, turning the dish into a more substantial main course.
nut freeNut-free
Replace pine nuts with 3 tablespoons of hulled sunflower seeds or pumpkin seeds. This avoids allergens while still providing a creamy, textured pesto.
Why this is on our healthy list.
Low-Carb Pasta Alternative
Spaghetti squash contains about 10 grams of carbs per cup, compared to 40 grams in traditional pasta — making this a blood-sugar-friendly choice.
Rich in Antioxidants
Fresh basil is packed with flavonoids and essential oils that help combat oxidative stress, while olive oil provides heart-healthy polyphenols.
Source of Healthy Fats
Pine nuts and extra virgin olive oil supply monounsaturated fats, which support heart health and help absorb fat-soluble vitamins from the squash.
Frequently asked questions
You likely under-roasted the squash or overcrowded the pan. Roast until the skin is tender and a fork easily shreds the flesh; excess moisture should evaporate in the oven.
