Pesto Spaghetti Squash


Summer is almost here, which means two things are in season….bikinis and basil! One is terrifying and one is just plain delicious. The good news is that this recipe will help out with both! Our super simple pesto is loaded with fresh basil and the spaghetti squash is so light that you won’t have to worry about that bikini! If you haven’t cooked a spaghetti squash before- you must give this one a try! It’s the perfect swap for pasta and grains if you are trying to lighten up your meals because the possibilities are endless when it comes to flavoring it, and it only has about 30 calories per cup!!!! It can be a little temperamental to cook, so follow this cooking method and you will be good.


For this recipe you will need one medium sized spaghetti squash, some parmesan cheese, a lemon, basil, garlic, olive oil, salt, and crushed red pepper.


Start by cutting off the stem end with a sharp knife.


Then stand the squash up on a cutting board on the flat side.


Cut the squash in half (lengthwise) and scoop out the seeds with a spoon.


Make sure both sides are completely cleaned out


Season both sides with olive oil, salt, pepper and crushed red pepper.


Place each side face down on a baking sheet and place in a 375 degree oven for 35-40 minutes


While the squash is cooking, make the pesto. To start the pesto, dice up some garlic and parmesan cheese. You could grate the cheese yourself(1/2 cup), but I like to buy a large wedge and just cut it into small chunks and throw it in the food processor. Do buy the real parmesan cheese (never the pre-grated stuff). Also make sure to get really fresh basil.


Start by grating the cheese in the food processor until it is pretty fine. Leave half in the food processor take half out for the top.


Next, throw in the garlic


And the basil- just leave the leaves whole and give it a whirl


Add in the olive oil


And the juice of one lemon


Then season it with salt and crushed red pepper (and remove any seeds…oops). Give everything a final whirl and set the pesto aside until the squash is ready.


Pull the squash out of the oven and use a fork to scoop out the center. It should easily scoop out into little spaghetti like noodles. I think it tastes so much better cooked a little al dente so that it has a little crunch left to it, but you can cook it longer if you prefer a softer texture.


Scoop out both sides and place in a bowl


 Toss in the remaining parmesan cheese


Pour the pesto over the spaghetti squash


Stir everything together and top with some fresh basil and any left over parmesan cheese. Enjoy!

Pesto Spaghetti Squash

Pesto Spaghetti Squash


    Spaghetti Squash
  • 1 medium sized spaghetti squash
  • 1/2 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • Pesto
  • 3 cloves garlic, diced
  • 4oz parmesan cheese, diced
  • 1 lemon, juiced
  • 1 cup fresh basil
  • 1/4 cup olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper


    Spaghetti Squash
  1. Preheat the oven to 375 degrees
  2. Cut the stem end off of the squash using a very sharp knife
  3. Stand the squash up on the flat side and cut in half, lengthwise
  4. Scoop out the seeds and middle of each squash
  5. Season each side with the olive oil, salt and crushed red pepper
  6. Place each side face side down on a baking sheet
  7. Bake for 35-40 minutes for al dente
  8. After 35-40, remove the squash from the oven
  9. Using a fork, scoop out the middle into a large bowl (it should easily shred into spaghetti like noodles)
  10. Top with pesto and parmesan cheese
  11. Pesto
  12. Place the parmesan cheese in the food processor and blend until it is finely grated
  13. Remove half of the cheese and set aside for later leave the remaining half in the food processor
  14. Add the diced garlic and basil to the food processor and give it a whirl until everything is incorporated
  15. Slowly add in the olive oil and lemon and continue to blend
  16. Season with the salt and crushed red pepper and give one final whirl until everything is smooth and blended.
  17. Pour the pesto over the spaghetti squash and toss everything together
  18. Enjoy

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