Spaghetti Squash with Pesto
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
3 steps. 5 minutes total.
- 1
Step 1
- a.Prepare and Roast the Spaghetti Squash (40 minutes)
- b.Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- c.To make the squash easier to cut, pierce the skin in several places with a sharp knife, then microwave on high for 4-5 minutes. Let it cool slightly.
- d.Carefully slice the squash in half lengthwise from stem to end. Use a large spoon to scoop out and discard the seeds and stringy pulp.
- e.Brush the cut sides of the squash with 2 tbsp of olive oil and season evenly with 0.75 tsp salt and 0.5 tsp black pepper.
- f.Place the squash halves cut-side down on the prepared baking sheet.
- g.Roast for 35-45 minutes. The squash is done when the outside is firm but the inside is tender enough to be easily pierced with a fork.
- 2
Step 2
- a.Make the Pesto and Prepare Garnish (5 minutes)
- b.While the squash roasts, toast the 2 tbsp of pine nuts for garnish in a small, dry skillet over medium heat for 2-3 minutes, tossing frequently until golden and fragrant. Set aside.
- c.In a food processor, combine the fresh basil, 1/3 cup of pine nuts, peeled garlic cloves, and grated Parmesan cheese. Pulse until coarsely chopped.
- d.With the food processor running on low, slowly stream in the 1/2 cup of extra virgin olive oil until the pesto is emulsified and smooth, but still has some texture.
- e.Add the lemon juice, 0.5 tsp salt, and 0.25 tsp pepper. Pulse a few more times to combine. Taste and adjust seasoning if needed.
- 3
Step 3
- a.Assemble and Serve (5 minutes)
- b.Once the squash is cooked, carefully remove it from the oven. Let it cool for 5-10 minutes, until it's safe to handle.
- c.Using a fork, gently scrape the flesh of the squash from the skin. The strands will separate naturally. Place the squash 'spaghetti' into a large mixing bowl.
- d.Add the freshly made pesto and the halved cherry tomatoes to the bowl.
- e.Toss gently with tongs until the squash strands are evenly coated with pesto and the tomatoes are well distributed.
- f.Divide among four plates. Garnish with the toasted pine nuts and an extra sprinkle of Parmesan cheese, if desired. Serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use high-quality extra virgin olive oil and freshly grated Parmesan cheese from a block.
- 2Don't over-roast the squash, or the strands will become watery and mushy instead of having an 'al dente' texture.
- 3Leftover pesto can be stored in an airtight container in the refrigerator for up to a week. Cover the surface with a thin layer of olive oil to prevent browning.
- 4If you don't have a food processor, you can make the pesto in a blender or traditionally with a mortar and pestle for a more rustic texture.
- 5For a protein boost, toss in some grilled chicken, shrimp, or a can of drained chickpeas.
Adapt it for your goals.
Protein Boost
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.
Vegan / Dairy FreeVegan / Dairy-Free
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.
Nut Free PestoNut-Free Pesto
If you have a nut allergy, replace the pine nuts with an equal amount of raw sunflower seeds or pumpkin seeds (pepitas).
Add More VeggiesAdd More Veggies
Toss in a cup of sautéed mushrooms, wilted spinach, or roasted red bell peppers for extra nutrients and flavor.
Why this is on our healthy list.
Supports Heart Health
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.
Low-Carb Pasta Alternative
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.
Rich in Antioxidants
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.
Promotes Digestive 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.
Frequently asked questions
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.