Unlock the magic of spaghetti squash this season! These 19 pesto-packed recipes transform humble squash into vibrant, satisfying meals perfect for busy weeknights or cozy dinners. From classic basil pesto to creative twists, you’ll discover fresh ways to enjoy this nutritious favorite. Get ready to fall in love with your new go-to comfort food—let’s dive into these delicious combinations!
Classic Spaghetti Squash with Basil Pesto
Very few things beat the satisfaction of pulling a perfectly roasted spaghetti squash from the oven, its golden strands just waiting to be twirled with vibrant pesto. I first fell for this dish during a busy weeknight when I needed something comforting yet light, and it’s been in my regular rotation ever since. There’s something magical about how this humble vegetable transforms into pasta-like perfection with minimal effort.
Ingredients
For roasting the squash:
- 1 large spaghetti squash (about 3 pounds)
- 2 tablespoons olive oil
- 1 teaspoon salt
For the basil pesto:
- 2 cups fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts
- 2 garlic cloves
- 1/2 cup olive oil
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F.
- Cut the spaghetti squash in half lengthwise using a sharp chef’s knife.
- Scoop out the seeds and stringy pulp from both halves with a spoon.
- Brush the cut sides of the squash with 2 tablespoons olive oil.
- Sprinkle 1 teaspoon salt evenly over the oiled surfaces.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper.
- Roast at 400°F for 35-40 minutes until the flesh easily shreds with a fork.
- While the squash roasts, combine 2 cups basil leaves, 1/2 cup Parmesan cheese, 1/3 cup pine nuts, and 2 garlic cloves in a food processor.
- Pulse the mixture 8-10 times until coarsely chopped.
- With the processor running, slowly drizzle in 1/2 cup olive oil until the pesto becomes smooth.
- Add 1/4 teaspoon black pepper and pulse 2-3 times to incorporate.
- Remove the roasted squash from the oven and let cool for 5 minutes.
- Use a fork to scrape the squash flesh into long, spaghetti-like strands.
- Transfer the squash strands to a large mixing bowl.
- Add the prepared pesto to the squash strands.
- Toss thoroughly until all strands are evenly coated with pesto.
Keeping this dish simple really lets the sweet, nutty flavor of the roasted squash shine against the bright, garlicky pesto. The texture stays wonderfully al dente – not mushy like overcooked pasta – making each bite satisfyingly substantial. I love serving it topped with extra Parmesan and toasted pine nuts for crunch, or sometimes mixing in cherry tomatoes for a pop of color and acidity.
Roasted Spaghetti Squash with Sun-Dried Tomato Pesto
Sometimes the simplest ingredients create the most memorable meals, like this roasted spaghetti squash that became my go-to comfort food after discovering how perfectly its tender strands hold onto the rich, garlicky sun-dried tomato pesto—it’s the kind of effortless dish that makes weeknight dinners feel special without requiring hours in the kitchen.
Ingredients
For the roasted squash:
– 1 medium spaghetti squash (about 3 lbs)
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the pesto:
– 1/2 cup sun-dried tomatoes in oil, drained
– 1/4 cup grated Parmesan cheese
– 1/4 cup toasted pine nuts
– 2 garlic cloves, minced
– 1/3 cup olive oil
– 1/4 tsp salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper. 2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife, stabilizing it on a flat surface to prevent slipping. 3. Scoop out all the seeds and stringy pulp from each squash half with a sturdy spoon. 4. Drizzle 1 tbsp olive oil over the cut side of each squash half, then sprinkle evenly with 1/2 tsp salt and 1/4 tsp black pepper. 5. Place the squash halves cut-side down on the prepared baking sheet and roast for 35-40 minutes until the flesh easily shreds with a fork. 6. While the squash roasts, combine sun-dried tomatoes, Parmesan, pine nuts, and minced garlic in a food processor. 7. Pulse the mixture 8-10 times until coarsely chopped, then slowly drizzle in 1/3 cup olive oil while processing until a thick pesto forms. 8. Transfer the pesto to a small bowl and stir in 1/4 tsp salt. 9. Remove the roasted squash from the oven and let it cool for 5 minutes until safe to handle. 10. Use a fork to scrape the squash flesh lengthwise, creating spaghetti-like strands that you’ll transfer to a large mixing bowl. 11. Pour the prepared pesto over the warm squash strands and toss thoroughly to coat every strand. What makes this dish truly satisfying is how the squash’s slightly sweet, tender strands contrast with the pesto’s intense umami flavor from the sun-dried tomatoes and Parmesan—try serving it topped with extra pine nuts or alongside grilled chicken for a complete meal that feels both nourishing and indulgent.
Cheesy Spaghetti Squash with Walnut Pesto
Remember that time I tried to convince my pasta-loving family that spaghetti squash could be just as satisfying as the real deal? Recently, I roasted one on a whim, and the tender, noodle-like strands completely won them over—especially when tossed with this vibrant walnut pesto and plenty of melty cheese. It’s become our go-to cozy weeknight dinner that feels indulgent but is packed with veggies.
Ingredients
- For the squash:
- 1 large spaghetti squash (about 3 lbs)
- 2 tbsp olive oil
- 1/2 tsp salt
- For the walnut pesto:
- 1 cup fresh basil leaves
- 1/2 cup walnuts
- 1/4 cup grated Parmesan cheese
- 1 garlic clove
- 1/4 cup olive oil
- 1 tbsp lemon juice
- For assembly:
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Slice the spaghetti squash in half lengthwise using a sharp chef’s knife—if it’s tough, microwave it for 2 minutes first to soften.
- Scoop out all the seeds and stringy pulp from each half with a spoon.
- Brush the cut sides of the squash with 2 tbsp olive oil and sprinkle evenly with 1/2 tsp salt.
- Place the squash halves cut-side down on the prepared baking sheet.
- Roast for 35–40 minutes, until the flesh is easily pierced with a fork.
- While the squash roasts, toast 1/2 cup walnuts in a dry skillet over medium heat for 4–5 minutes, stirring often, until fragrant—this deepens their flavor.
- Combine the toasted walnuts, 1 cup basil, 1/4 cup Parmesan, 1 garlic clove, and 1 tbsp lemon juice in a food processor.
- Pulse the mixture 5–6 times until coarsely chopped.
- With the processor running, slowly stream in 1/4 cup olive oil until the pesto is smooth.
- Remove the squash from the oven and let it cool for 5 minutes until safe to handle.
- Use a fork to scrape the squash flesh into long, spaghetti-like strands into a large bowl.
- Toss the squash strands thoroughly with all of the prepared walnut pesto.
- Transfer the pesto-coated squash to a greased 9×13-inch baking dish.
- Sprinkle 1 cup shredded mozzarella evenly over the top.
- Bake at 400°F for 10–12 minutes, until the cheese is bubbly and lightly golden.
This dish delivers a wonderful contrast: the squash strands stay slightly al dente against the creamy, nutty pesto, while the melted mozzarella adds a gooey richness. Try serving it alongside grilled chicken or flaking in some canned tuna for extra protein—it’s also fantastic reheated for lunch the next day.
Spinach Pesto Spaghetti Squash Casserole
Just when I thought spaghetti squash couldn’t get any better, I discovered this magical transformation that turns it into the ultimate comfort food casserole. After a particularly hectic week of soccer practices and work deadlines, I needed something that felt indulgent but wouldn’t leave me in a food coma—this spinach pesto spaghetti squash casserole became my saving grace. Honestly, it’s become my go-to dish for busy weeknights when I want something satisfying but don’t have hours to spend in the kitchen.
Ingredients
For the spaghetti squash base:
– 1 large spaghetti squash (about 3-4 pounds)
– 2 tablespoons olive oil
– 1 teaspoon salt
For the pesto mixture:
– 2 cups fresh spinach
– 1/2 cup basil leaves
– 1/4 cup pine nuts
– 2 garlic cloves
– 1/2 cup grated Parmesan cheese
– 1/3 cup olive oil
– 1/4 teaspoon black pepper
For assembly:
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife.
3. Scoop out all the seeds and stringy pulp from each squash half with a spoon.
4. Brush the cut sides of the squash with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt.
5. Place the squash halves cut-side down on the prepared baking sheet.
6. Roast the squash at 400°F for 35-40 minutes until the flesh easily shreds with a fork.
7. While the squash roasts, combine 2 cups spinach, 1/2 cup basil, 1/4 cup pine nuts, and 2 garlic cloves in a food processor.
8. Pulse the mixture 8-10 times until roughly chopped.
9. Add 1/2 cup Parmesan cheese and 1/4 teaspoon black pepper to the food processor.
10. With the processor running, slowly drizzle in 1/3 cup olive oil until the pesto becomes smooth.
11. Remove the squash from the oven when tender and let it cool for 10 minutes until safe to handle.
12. Use a fork to scrape the squash flesh into spaghetti-like strands into a large mixing bowl.
13. Add the prepared pesto and 1 cup ricotta cheese to the squash strands.
14. Mix everything thoroughly until the pesto and ricotta are evenly distributed.
15. Transfer the mixture to a 9×13 inch baking dish and spread it into an even layer.
16. Top the casserole with 1 cup shredded mozzarella and 1/4 cup grated Parmesan cheese.
17. Bake at 375°F for 20-25 minutes until the cheese is golden and bubbly.
18. Let the casserole rest for 5 minutes before serving to allow it to set properly.
Amazingly creamy with just the right amount of texture from the squash strands, this casserole delivers vibrant herbal notes from the fresh pesto that cut through the richness beautifully. I love serving it with a simple arugula salad dressed in lemon vinaigrette to balance the dish, and it reheats wonderfully for lunch the next day—if there are any leftovers, that is!
Garlic-Parmesan Pesto Spaghetti Squash
Perfectly roasted spaghetti squash has become my go-to comfort food during these crisp autumn evenings. I first discovered this magical vegetable when my garden overflowed with winter squash, and now I make it weekly—often while sipping a glass of wine and catching up on podcasts. This garlic-parmesan pesto version is what I serve when friends pop over unexpectedly because it feels fancy but comes together in minutes.
Ingredients
For the roasted squash:
– 1 medium spaghetti squash (about 3 pounds)
– 2 tablespoons olive oil
– 1/2 teaspoon salt
For the pesto sauce:
– 1/2 cup basil pesto
– 1/3 cup grated Parmesan cheese
– 3 cloves garlic, minced
– 1/4 cup heavy cream
– 1/4 teaspoon black pepper
For topping:
– 2 tablespoons toasted pine nuts
– Fresh basil leaves for garnish
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife.
3. Scoop out all the seeds and stringy pulp from each squash half with a spoon.
4. Brush the cut sides of the squash with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt.
5. Place the squash halves cut-side down on the prepared baking sheet.
6. Roast for 35-40 minutes until the flesh easily shreds with a fork.
7. Let the squash cool for 5 minutes until safe to handle.
8. Use a fork to scrape the squash flesh into long, spaghetti-like strands into a large bowl.
9. Heat a skillet over medium heat and add the minced garlic, cooking for 1 minute until fragrant.
10. Pour in 1/4 cup heavy cream and bring to a gentle simmer.
11. Stir in 1/2 cup basil pesto and 1/4 teaspoon black pepper until fully combined.
12. Add the spaghetti squash strands to the skillet and toss to coat evenly with the sauce.
13. Sprinkle in 1/3 cup grated Parmesan cheese and stir until melted and creamy.
14. Transfer the mixture to serving plates and top with 2 tablespoons toasted pine nuts.
15. Garnish with fresh basil leaves before serving.
Vibrant strands of squash hold the creamy pesto beautifully, creating a dish that’s surprisingly rich yet light. The toasted pine nuts add wonderful crunch against the tender squash, while the garlic-infused Parmesan makes it feel decadent enough for date night. I love serving this in the hollowed-out squash shells for a beautiful presentation that always impresses guests.
Vegan Spaghetti Squash with Almond Pesto
When I first tried spaghetti squash years ago, I was skeptical it could really replace pasta, but after roasting it perfectly and tossing it with this vibrant almond pesto, I became a total convert. Now it’s my go-to weeknight dinner when I want something healthy but satisfying, and I love how the squash strands hold onto the pesto just like real spaghetti.
Ingredients
- For the squash:
- 1 medium spaghetti squash (about 3 pounds)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- For the pesto:
- 1/2 cup raw almonds
- 2 cups fresh basil leaves
- 1/4 cup nutritional yeast
- 2 garlic cloves
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F.
- Cut the spaghetti squash in half lengthwise using a sharp chef’s knife.
- Scoop out the seeds and stringy pulp from each half with a spoon.
- Brush the cut sides of the squash with 2 tablespoons olive oil.
- Sprinkle the oiled squash halves with 1/2 teaspoon salt.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper.
- Roast the squash at 400°F for 35–40 minutes until the flesh is easily pierced with a fork.
- While the squash roasts, toast 1/2 cup raw almonds in a dry skillet over medium heat for 5–7 minutes until fragrant and lightly golden.
- Combine the toasted almonds, 2 cups fresh basil leaves, 1/4 cup nutritional yeast, 2 garlic cloves, 1/4 cup olive oil, 2 tablespoons lemon juice, and 1/4 teaspoon black pepper in a food processor.
- Process the pesto ingredients for 60–90 seconds until smooth, scraping down the sides once halfway through.
- Remove the roasted squash from the oven and let it cool for 5 minutes until safe to handle.
- Use a fork to scrape the squash flesh into long, spaghetti-like strands.
- Toss the squash strands with the prepared almond pesto until evenly coated.
Perfectly al dente squash strands provide a satisfying bite against the creamy, garlicky pesto, while the toasted almonds add a delightful crunch. I sometimes top it with extra toasted almonds or serve it alongside roasted cherry tomatoes for a colorful, complete meal that always impresses dinner guests.
Lemon Pesto Spaghetti Squash with Grilled Chicken
Kind of funny how some of my favorite recipes come from trying to use up what’s in the fridge before it goes bad—that’s exactly how this lemon pesto spaghetti squash with grilled chicken was born during a busy weeknight last fall. I was staring at a lonely squash and some leftover pesto, and the result was so surprisingly delicious it’s now in our regular rotation. There’s something so satisfying about turning simple ingredients into a meal that feels both healthy and indulgent.
Ingredients
For the squash:
– 1 medium spaghetti squash (about 3 pounds)
– 1 tablespoon olive oil
– 1/2 teaspoon salt
For the chicken:
– 2 boneless, skinless chicken breasts (about 1 pound total)
– 1 tablespoon olive oil
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper
For the sauce:
– 1/2 cup prepared pesto
– 2 tablespoons fresh lemon juice
– 1/4 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife.
3. Scoop out all the seeds and stringy pulp from both squash halves with a spoon.
4. Brush the cut sides of the squash with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt.
5. Place the squash halves cut-side down on the prepared baking sheet.
6. Roast the squash in the preheated oven for 35-40 minutes until the flesh is easily pierced with a fork.
7. While the squash roasts, pat the chicken breasts dry with paper towels.
8. Brush both sides of the chicken with 1 tablespoon olive oil.
9. Season the chicken evenly with 1/2 teaspoon garlic powder and 1/4 teaspoon black pepper.
10. Heat a grill pan over medium-high heat until droplets of water sizzle immediately.
11. Grill the chicken for 6-7 minutes per side until internal temperature reaches 165°F.
12. Transfer the grilled chicken to a cutting board and let it rest for 5 minutes.
13. Remove the roasted squash from the oven and let it cool for 5 minutes until safe to handle.
14. Use a fork to scrape the squash flesh into spaghetti-like strands into a large bowl.
15. Thinly slice the rested chicken against the grain into 1/2-inch strips.
16. Add 1/2 cup pesto and 2 tablespoons lemon juice to the squash strands.
17. Toss the squash mixture until evenly coated with the pesto sauce.
18. Gently fold in the sliced chicken and 1/4 cup Parmesan cheese.
You’ll love how the tender squash strands soak up the bright pesto while the grilled chicken adds satisfying protein. Yesterday I served it in the roasted squash shells for a fun presentation that had my dinner guests snapping photos before digging in.
Sicilian Pesto Spaghetti Squash Bake
Last week, I found myself staring at a beautiful spaghetti squash on my counter, wondering how to make it feel more like the comforting pasta dishes I crave during these crisp fall evenings. I remembered the jar of Sicilian pesto in my pantry that my cousin brought back from her trip to Palermo, and suddenly this cozy bake was born—it’s become my new go-to for using up that seasonal squash.
Ingredients
- For the squash base:
- 1 medium spaghetti squash (about 3 pounds)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- For the pesto mixture:
- 1 cup Sicilian pesto
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- For the topping:
- 1 cup shredded mozzarella cheese
- 2 tablespoons panko breadcrumbs
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife, applying steady pressure and keeping fingers clear.
- Scoop out all the seeds and stringy pulp from each squash half with a sturdy spoon.
- Brush the cut surfaces of the squash with 1 tablespoon olive oil and sprinkle evenly with 1/2 teaspoon salt.
- Place the squash halves cut-side down on the prepared baking sheet and roast for 35-40 minutes, until the flesh easily shreds with a fork.
- Let the squash cool for 10 minutes until safe to handle, then use a fork to scrape all the flesh into spaghetti-like strands into a large mixing bowl.
- Add 1 cup Sicilian pesto, 1/2 cup grated Parmesan cheese, and 1/4 cup heavy cream to the squash strands, tossing until thoroughly combined.
- Transfer the mixture to a 9×13 inch baking dish and spread into an even layer.
- Sprinkle 1 cup shredded mozzarella cheese evenly over the top, followed by 2 tablespoons panko breadcrumbs.
- Bake at 375°F for 20-25 minutes, until the cheese is completely melted and the edges are bubbling.
- Switch your oven to broil and cook for 2-3 more minutes until the topping is golden brown and crispy.
- Remove from oven and let rest for 5 minutes before serving to allow the flavors to settle.
Out of the oven, this bake delivers the most wonderful contrast—tender squash strands coated in that vibrant, nutty pesto, topped with that satisfyingly crispy cheese crust. I love serving it straight from the dish with a simple arugula salad, and the leftovers reheat beautifully for lunch the next day, though in my house there’s rarely any left!
Creamy Avocado Pesto Spaghetti Squash
Never underestimate the power of a good kitchen shortcut! I discovered this creamy avocado pesto spaghetti squash on one of those hectic weeknights when I needed something nourishing but didn’t want to spend hours cooking. It’s become my go-to for a quick, healthy dinner that feels indulgent without the guilt.
Ingredients
- For the squash:
- 1 medium spaghetti squash (about 3 pounds)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- For the avocado pesto:
- 2 ripe avocados, pitted and peeled
- 1/2 cup fresh basil leaves, packed
- 1/4 cup grated Parmesan cheese
- 2 tablespoons pine nuts
- 1 garlic clove, minced
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- 1/4 teaspoon black pepper
- For serving:
- 1/4 cup cherry tomatoes, halved
- Additional Parmesan cheese for garnish
Instructions
- Preheat your oven to 400°F.
- Cut the spaghetti squash in half lengthwise using a sharp chef’s knife.
- Scoop out the seeds and stringy pulp from each half with a spoon.
- Brush the cut sides of the squash with 1 tablespoon olive oil.
- Sprinkle the squash halves with 1/2 teaspoon salt.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper.
- Roast the squash for 35-40 minutes until the flesh is easily pierced with a fork.
- Remove the squash from the oven and let it cool for 5 minutes.
- Use a fork to scrape the squash flesh into spaghetti-like strands.
- Combine 2 avocados, 1/2 cup basil, 1/4 cup Parmesan, 2 tablespoons pine nuts, 1 minced garlic clove, 2 tablespoons lemon juice, 1/4 cup olive oil, and 1/4 teaspoon black pepper in a food processor.
- Process the mixture for 45-60 seconds until smooth and creamy.
- Toss the spaghetti squash strands with the avocado pesto sauce until well coated.
- Fold in 1/4 cup halved cherry tomatoes.
- Divide the mixture between two serving bowls.
- Top with additional Parmesan cheese for serving.
Last night’s dinner proved this dish has the perfect creamy texture that clings beautifully to the squash strands, while the bright lemon and basil cut through the richness. Leftovers hold up surprisingly well if you store the sauce separately, and I love adding grilled chicken or shrimp for extra protein.
Pesto Spaghetti Squash with Mozzarella and Cherry Tomatoes
Finally, after years of trying to make spaghetti squash actually taste like the comfort food I crave, I’ve perfected this pesto version that even my carb-loving husband requests weekly. There’s something magical about how the sweet roasted squash strands soak up that vibrant basil pesto, creating a dish that feels indulgent yet won’t leave you in a food coma. I first made this during last year’s garden tomato explosion when I needed to use up cherry tomatoes before they went bad—now it’s my go-to September recipe.
Ingredients
For roasting the squash:
- 1 medium spaghetti squash (about 3 pounds)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
For the pesto mixture:
- 1/2 cup basil pesto
- 1 cup cherry tomatoes, halved
- 4 ounces fresh mozzarella cheese, torn into small pieces
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise using a sharp chef’s knife, applying steady pressure and keeping fingers clear of the blade path.
- Scoop out all seeds and stringy pulp from both squash halves with a sturdy spoon.
- Brush the cut surfaces of the squash with 2 tablespoons olive oil, making sure to coat all exposed flesh.
- Sprinkle 1/2 teaspoon salt evenly over the oiled squash halves.
- Place the squash cut-side down on the prepared baking sheet and roast for 35-40 minutes at 400°F until the flesh easily shreds with a fork.
- Remove the squash from the oven and let it cool for 5 minutes until safe to handle.
- Use a fork to scrape the squash flesh into long, spaghetti-like strands into a large mixing bowl.
- Add 1/2 cup basil pesto to the warm squash strands and toss thoroughly until every strand is coated.
- Gently fold in 1 cup halved cherry tomatoes and 1/4 teaspoon black pepper.
- Transfer the mixture to a serving dish and top with 4 ounces torn fresh mozzarella pieces.
- Return the dish to the still-warm oven for 3-4 minutes just until the mozzarella begins to soften and glisten.
Creating this dish always reminds me why I love seasonal cooking—the way the sweet, tender squash strands hold onto the garlicky pesto makes each bite better than the last. That moment when the warm mozzarella mingles with the bright tomatoes and earthy basil creates a symphony of textures that feels both light and satisfying. Sometimes I’ll serve it straight from the baking dish family-style, letting everyone dig into the cheesy, herbaceous goodness while it’s still steaming hot.
Kale Pesto Spaghetti Squash with Toasted Pine Nuts
Last week, I found myself staring at a beautiful spaghetti squash from my local farmer’s market, wondering how to make it feel more like a comforting pasta night than just another vegetable dish. That’s when I remembered the vibrant kale pesto sitting in my fridge and decided to create this cozy, nutrient-packed meal that’s become my new autumn obsession.
Ingredients
For the squash:
– 1 medium spaghetti squash (about 3 pounds)
– 2 tablespoons olive oil
– 1/2 teaspoon salt
For the pesto:
– 2 cups packed kale leaves, stems removed
– 1/2 cup grated Parmesan cheese
– 1/3 cup olive oil
– 1/4 cup pine nuts
– 2 garlic cloves
– 2 tablespoons lemon juice
– 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife.
3. Scoop out all the seeds and stringy pulp from both squash halves with a spoon.
4. Brush the cut sides of the squash with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt.
5. Place the squash halves cut-side down on the prepared baking sheet.
6. Roast for 35-45 minutes until the flesh easily shreds with a fork.
7. While the squash roasts, toast 1/4 cup pine nuts in a dry skillet over medium heat for 3-4 minutes, shaking frequently until golden brown.
8. Combine 2 cups kale, 1/2 cup Parmesan, 1/3 cup olive oil, 2 garlic cloves, 2 tablespoons lemon juice, and 1/4 teaspoon black pepper in a food processor.
9. Pulse the pesto ingredients until smooth, scraping down the sides as needed.
10. Remove the squash from the oven and let cool for 5 minutes until safe to handle.
11. Use a fork to scrape the squash flesh into spaghetti-like strands into a large bowl.
12. Toss the warm squash strands with the prepared kale pesto until evenly coated.
13. Sprinkle the toasted pine nuts over the top before serving.
You’ll love how the tender squash strands soak up the bright, garlicky pesto while the toasted pine nuts add that perfect crunchy contrast. This dish feels wonderfully indulgent served in the roasted squash shells for a beautiful presentation, or you can mix in some grilled chicken for extra protein.
Italian Sausage and Pesto Spaghetti Squash
Every time autumn rolls around, I find myself craving those cozy, comforting meals that fill the kitchen with incredible aromas. Just last week, I was experimenting with ways to lighten up pasta night when I discovered this magical combination—trust me, it’s become an instant favorite in our house.
Ingredients
- For the squash:
- 1 large spaghetti squash (about 3 lbs)
- 2 tbsp olive oil
- 1/2 tsp salt
- For the filling:
- 1 lb Italian sausage, casings removed
- 1/2 cup basil pesto
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife—I find placing a kitchen towel under the squash helps prevent slipping.
- Scoop out all the seeds and stringy pulp from each squash half with a spoon.
- Brush the cut sides of the squash with 2 tbsp olive oil and sprinkle evenly with 1/2 tsp salt.
- Place the squash halves cut-side down on the prepared baking sheet and roast for 35-40 minutes, until the flesh is easily pierced with a fork.
- While the squash roasts, brown 1 lb Italian sausage in a large skillet over medium-high heat for 8-10 minutes, breaking it into small crumbles with a wooden spoon.
- Remove the skillet from heat and stir in 1/2 cup basil pesto until the sausage is fully coated.
- Once the squash is cooked, use a fork to scrape the flesh into spaghetti-like strands, being careful to leave about 1/4-inch border to maintain the squash shell structure.
- Mix the squash strands with the sausage-pesto mixture in a large bowl.
- Spoon the filling back into the squash shells and top evenly with 1/2 cup mozzarella and 1/4 cup Parmesan cheese.
- Return the stuffed squash to the oven and bake for 10-12 minutes at 400°F, until the cheese is melted and lightly golden.
You’ll love how the tender squash strands soak up the garlicky pesto while the Italian sausage adds a satisfying savory punch. Yesterday, I served these directly in the squash bowls for a fun presentation that had everyone scooping seconds—the crispy-edged cheese topping is absolutely irresistible!
Herb Pesto Spaghetti Squash with Roasted Vegetables
Oftentimes, I find myself craving something comforting yet healthy after a long day, which is exactly how this herb pesto spaghetti squash creation came to be—it’s my go-to when I want a veggie-packed meal that feels indulgent without the guilt.
Ingredients
For the squash and vegetables:
– 1 large spaghetti squash (about 3 pounds)
– 1 red bell pepper, sliced into 1-inch strips
– 1 zucchini, sliced into 1/2-inch rounds
– 1 yellow onion, sliced into 1/2-inch wedges
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
For the herb pesto:
– 2 cups fresh basil leaves
– 1/4 cup grated Parmesan cheese
– 1/4 cup pine nuts
– 2 garlic cloves
– 1/4 cup olive oil
– 1 tablespoon lemon juice
Instructions
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Cut the spaghetti squash in half lengthwise using a sharp knife, and scoop out the seeds with a spoon.
3. Drizzle 1 tablespoon of olive oil over the cut sides of the squash, then season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
4. Place the squash cut-side down on the prepared baking sheet and roast for 35–40 minutes, or until the flesh easily shreds with a fork. (Tip: Roasting cut-side down helps steam the squash, making it tender and easy to scrape.)
5. While the squash roasts, toss the red bell pepper, zucchini, and yellow onion with the remaining 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper on a separate baking sheet.
6. Spread the vegetables in a single layer and roast for 20–25 minutes at 400°F, stirring halfway, until edges are lightly browned and tender.
7. Combine the basil, Parmesan cheese, pine nuts, garlic cloves, 1/4 cup olive oil, and lemon juice in a food processor.
8. Pulse the mixture for 30–45 seconds, scraping down the sides once, until it forms a smooth pesto. (Tip: Toasting the pine nuts in a dry skillet for 2–3 minutes before blending enhances their nutty flavor.)
9. Remove the roasted squash from the oven and let it cool for 5 minutes until safe to handle.
10. Use a fork to scrape the squash flesh into strands, transferring it to a large bowl.
11. Add the roasted vegetables and herb pesto to the bowl with the squash strands.
12. Toss everything together gently until evenly coated. (Tip: For a creamier texture, stir in an extra tablespoon of olive oil if the pesto seems too thick.)
As you take your first bite, the tender spaghetti squash strands mingle with the vibrant pesto and smoky roasted veggies, creating a dish that’s both light and satisfying. I love serving it topped with extra Parmesan for a salty kick, or alongside grilled chicken for a heartier meal.
Cilantro-Lime Pesto Spaghetti Squash
Keeping my kitchen cool during summer is always a challenge, which is why I fell in love with this no-bake spaghetti squash dish last August when temperatures soared. I discovered that microwaving the squash creates perfect strands without heating up my entire apartment, and the bright cilantro-lime pesto makes it feel refreshingly light yet satisfying.
Ingredients
For the spaghetti squash:
– 1 medium spaghetti squash (about 3 pounds)
– 1 tablespoon olive oil
– 1/2 teaspoon salt
For the cilantro-lime pesto:
– 2 cups fresh cilantro leaves and tender stems
– 1/4 cup roasted pepitas
– 2 garlic cloves
– 1/4 cup freshly squeezed lime juice
– 1/3 cup olive oil
– 1/2 teaspoon salt
Instructions
1. Pierce the spaghetti squash 8-10 times with a sharp knife to create steam vents.
2. Microwave the whole squash on high for 12 minutes, rotating halfway through.
3. Let the squash rest for 5 minutes until cool enough to handle.
4. Cut the squash in half lengthwise using a sharp chef’s knife.
5. Scoop out and discard all seeds and stringy pulp with a spoon.
6. Use a fork to scrape the squash flesh into long, spaghetti-like strands.
7. Toss the squash strands with 1 tablespoon olive oil and 1/2 teaspoon salt.
8. Combine cilantro, pepitas, and garlic cloves in a food processor.
9. Pulse the mixture 10 times until coarsely chopped.
10. Add lime juice and 1/2 teaspoon salt to the food processor.
11. Process the mixture while slowly streaming in 1/3 cup olive oil.
12. Blend for 30 seconds until the pesto becomes smooth and emulsified.
13. Toss the seasoned squash strands with the prepared pesto until evenly coated.
This squash maintains a wonderful al dente texture that holds the vibrant pesto beautifully without becoming mushy. The pepitas add a delightful crunch against the tender strands, making it perfect served chilled for lunch or at room temperature for a quick dinner—I sometimes top it with grilled shrimp for extra protein.
Spaghetti Squash with Pea and Mint Pesto
Finally, after years of wrestling with stubborn spaghetti squash that never quite cooperated, I’ve perfected the technique for this vibrant dish that’s become my go-to weeknight dinner. It all started when my garden mint went wild last summer, inspiring this fresh pesto twist that makes even squash skeptics ask for seconds.
Ingredients
For roasting the squash:
– 1 medium spaghetti squash (about 3 pounds)
– 2 tablespoons olive oil
– 1/2 teaspoon salt
For the pesto:
– 2 cups fresh peas (thawed if frozen)
– 1/2 cup fresh mint leaves
– 1/4 cup grated Parmesan cheese
– 1/4 cup toasted pine nuts
– 1 garlic clove
– 1/3 cup olive oil
– 1 tablespoon lemon juice
– 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 400°F.
2. Carefully cut the spaghetti squash in half lengthwise using a sharp chef’s knife.
3. Scoop out all the seeds and stringy pulp from both squash halves with a spoon.
4. Brush the cut sides of the squash with 2 tablespoons olive oil.
5. Sprinkle 1/2 teaspoon salt evenly over the oiled squash halves.
6. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
7. Roast the squash at 400°F for 35-40 minutes until the flesh easily shreds with a fork.
8. While the squash roasts, combine 2 cups peas, 1/2 cup mint leaves, 1/4 cup Parmesan, 1/4 cup pine nuts, and 1 garlic clove in a food processor.
9. Pulse the mixture 8-10 times until coarsely chopped.
10. With the food processor running, slowly drizzle in 1/3 cup olive oil until the pesto becomes smooth.
11. Add 1 tablespoon lemon juice and 1/4 teaspoon black pepper to the food processor.
12. Pulse 3-4 more times to incorporate all ingredients evenly.
13. Remove the roasted squash from the oven and let it cool for 5 minutes until safe to handle.
14. Use a fork to scrape the squash flesh into spaghetti-like strands into a large bowl.
15. Pour the prepared pesto over the spaghetti squash strands.
16. Toss the squash and pesto together until evenly coated.
So satisfying when those golden strands separate cleanly from the skin! The sweet peas and bright mint create this incredible freshness against the squash’s subtle nuttiness. I love serving it warm with grilled chicken or chilled the next day for lunch – it holds up beautifully in the fridge overnight.
Red Pesto Spaghetti Squash with Feta
Unbelievably, I discovered this recipe during a frantic pantry clean-out when my spaghetti squash was threatening to sprout legs and my red pesto jar was nearly empty. It’s become my go-to weeknight dinner that feels fancy but requires minimal effort—perfect for those evenings when you want something healthy but don’t want to sacrifice flavor. I love how the creamy feta balances the bold pesto, creating a dish that’s both comforting and exciting.
Ingredients
– For roasting the squash:
– 1 medium spaghetti squash (about 3 pounds)
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– For the pesto mixture:
– 1/2 cup red pesto
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh basil
– 2 tablespoons toasted pine nuts
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife.
3. Scoop out all the seeds and stringy pulp from both squash halves with a spoon.
4. Brush the cut sides of the squash with 2 tablespoons of olive oil.
5. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon black pepper evenly over the oiled squash surfaces.
6. Place the squash halves cut-side down on the prepared baking sheet.
7. Roast at 400°F for 35-40 minutes until the flesh easily shreds with a fork.
8. Remove the baking sheet from the oven using oven mitts and let the squash cool for 5 minutes.
9. Use a fork to scrape the squash flesh into spaghetti-like strands into a large mixing bowl.
10. Add 1/2 cup red pesto to the squash strands and toss until thoroughly combined.
11. Stir in 1/2 cup crumbled feta cheese, reserving 2 tablespoons for garnish.
12. Transfer the pesto squash mixture to a serving dish.
13. Top with the remaining 2 tablespoons feta cheese, 1/4 cup chopped fresh basil, and 2 tablespoons toasted pine nuts.
Delightfully, the roasted squash strands have just enough bite to hold the creamy pesto coating, while the feta adds salty tanginess that cuts through the richness. I sometimes serve this in the hollowed-out squash shells for a beautiful presentation, or top it with grilled chicken for a complete meal—either way, those toasted pine nuts provide the perfect crunchy contrast to the tender vegetables.
Pistachio Pesto Spaghetti Squash with Roasted Pepper
Finally, after what felt like endless attempts to make spaghetti squash exciting, I stumbled upon this pistachio pesto combination that completely changed my weeknight dinner game. It all started when my neighbor gifted me a massive bag of pistachios from her cousin’s California farm, and I’ve been finding ways to incorporate them into everything since. This dish has become my go-to when I want something that feels indulgent but won’t leave me in a food coma.
Ingredients
For the roasted squash:
– 1 large spaghetti squash (about 3 pounds)
– 2 tablespoons olive oil
– 1 teaspoon salt
For the roasted peppers:
– 2 large red bell peppers
– 1 tablespoon olive oil
– 1/4 teaspoon salt
For the pistachio pesto:
– 1 cup shelled pistachios
– 2 cloves garlic
– 1/2 cup fresh basil leaves
– 1/4 cup grated Parmesan cheese
– 1/3 cup olive oil
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife.
3. Scoop out all the seeds and stringy pulp from both squash halves with a spoon.
4. Brush the cut sides of the squash with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt.
5. Place the squash halves cut-side down on the prepared baking sheet.
6. Roast the squash in the preheated oven for 45 minutes until the flesh easily shreds with a fork.
7. While the squash roasts, cut the red bell peppers into 1-inch wide strips, removing the seeds and membranes.
8. Toss the pepper strips with 1 tablespoon olive oil and 1/4 teaspoon salt on a separate baking sheet.
9. Roast the peppers alongside the squash for 25 minutes until slightly charred at the edges.
10. Toast the shelled pistachios in a dry skillet over medium heat for 4 minutes, shaking frequently until fragrant.
11. Combine the toasted pistachios, garlic cloves, basil leaves, Parmesan cheese, and 1/2 teaspoon salt in a food processor.
12. Pulse the mixture 8-10 times until coarsely chopped.
13. With the food processor running, slowly drizzle in 1/3 cup olive oil until the pesto reaches a slightly chunky consistency.
14. Stir in 1 tablespoon lemon juice by hand to preserve the fresh citrus flavor.
15. Remove the roasted squash from the oven and let cool for 5 minutes until safe to handle.
16. Use a fork to scrape the squash flesh into spaghetti-like strands, transferring to a large bowl.
17. Add the roasted pepper strips to the squash strands.
18. Pour the pistachio pesto over the squash and peppers, tossing gently to coat everything evenly.
Vibrant and satisfying, the roasted peppers add sweet smokiness that plays beautifully against the rich, nutty pesto, while the squash strands maintain just enough bite to feel substantial. I love serving this in the hollowed-out squash shells for a rustic presentation that always impresses dinner guests, or topping it with extra toasted pistachios for added crunch.
Spaghetti Squash with Mixed Herb Pesto and Shrimp
After a long day at the farmers market, I spotted the most beautiful spaghetti squash and knew exactly what to make for dinner—this is one of those recipes that feels fancy but comes together with minimal effort. As someone who loves turning seasonal veggies into satisfying meals, this dish has become my go-to when I want something light yet filling.
Ingredients
- For the squash:
- 1 medium spaghetti squash (about 3 lbs)
- 2 tbsp olive oil
- 1/2 tsp salt
- For the pesto:
- 2 cups fresh basil leaves
- 1/4 cup fresh parsley
- 2 tbsp fresh oregano
- 1/3 cup pine nuts
- 2 garlic cloves
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- 1/4 tsp black pepper
- For the shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp garlic powder
Instructions
- Preheat your oven to 400°F.
- Cut the spaghetti squash in half lengthwise using a sharp chef’s knife—I always place a damp towel under the squash to prevent slipping.
- Scoop out the seeds and stringy pulp from each squash half with a spoon.
- Brush the cut sides of the squash with 2 tbsp olive oil and sprinkle with 1/2 tsp salt.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper.
- Roast the squash for 35-40 minutes until the flesh is easily pierced with a fork.
- While the squash roasts, combine 2 cups basil, 1/4 cup parsley, 2 tbsp oregano, 1/3 cup pine nuts, 2 garlic cloves, and 1/2 cup Parmesan in a food processor.
- Pulse the herb mixture 5-6 times until coarsely chopped.
- With the food processor running, slowly pour in 1/2 cup olive oil until the pesto is smooth.
- Season the pesto with 1/4 tsp black pepper and pulse once more to combine.
- Pat the shrimp dry with paper towels—this helps them get a nice sear instead of steaming.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Add the shrimp to the hot skillet in a single layer, seasoning with 1/4 tsp salt and 1/4 tsp garlic powder.
- Cook the shrimp for 2-3 minutes per side until they turn pink and opaque.
- Remove the squash from the oven and let it cool for 5 minutes until safe to handle.
- Use a fork to scrape the squash flesh into strands, transferring them to a large bowl.
- Toss the spaghetti squash strands with the prepared pesto until evenly coated.
- Gently fold in the cooked shrimp.
Perfectly al dente squash strands hold onto the vibrant pesto beautifully, while the shrimp add just the right amount of protein. I love serving this in the roasted squash shells for a rustic presentation that always impresses guests, and the fresh herb flavors make it taste like summer even in October.
Conclusion
Conveniently packed with flavor, these 19 spaghetti squash recipes offer endless possibilities for healthy, satisfying meals. We hope you find inspiration to try a few favorites in your own kitchen! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to spread the deliciousness.
