pesto spaghetti squash

Spaghetti squash is baked and the mixed with pesto and Parmesan and baked again in this delicious recipe for Pesto Spaghetti Squash!

Pesto Spaghetti Squash

spaghetti squash (see notes)

olive oil

T basil pesto (more or less to taste)

Parmesan cheese

salt and black pepper

Preheat oven to 400F/200C.

Wash outside of spaghetti squash if it’s dirty,...

Wash outside of spaghetti squash if it’s dirty, then cut squash in half lengthwise.

Use a sharp pointed spoon to scrape out...

Use a sharp pointed spoon to scrape out seeds and stringy gunk that’s around the seeds.

Cut ends off squash if desired, then rub...

Cut ends off squash if desired, then rub inside surface with olive oil and Italian Herb Seasoning (affiliate link).

Put squash on baking sheet that you’ve sprayed...

Put squash on baking sheet that you’ve sprayed with non-stick spray.

Roast squash, starting to check after about 40...

Roast squash, starting to check after about 40 minutes and removing when squash is still firm but strings apart fairly easily into spaghetti-like strands.  (It took about 50 minutes for the large pieces of squash I had.)

Let squash cool a few minutes if needed,...

Let squash cool a few minutes if needed, then scrape out strands into a plastic bowl or baking pan and discard skins.

Gently mix in pesto and the cup of...

Gently mix in pesto and the cup of coarsely grated Parmesan cheese, season with salt and fresh ground black pepper.

Then pour squash/cheese mixture into a gratin dish...

Then pour squash/cheese mixture into a gratin dish and top with 1/4 cup more Parmesan cheese.

Bake 20-30 minutes more, until mixture is slightly...

Bake 20-30 minutes more, until mixture is slightly bubbling and cheese is melted and starting to brown. Serve hot.

This satisfying pesto spaghetti squash is an easy meatless dinner packed with hearty quinoa and the bright, citrusy flavors of basil pesto. Ready in under an hour!

spaghetti squash

pesto (here's my homemade version)

quinoa

Salt (pepper + chili flakes

Preheat the oven to 400ºF.

Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle each half with olive oil and sprinkle with salt and pepper. Place the squash with the oiled side facing up and roast for 40 minutes or until it's easy to shred with a fork.

Remove from the oven and let cool for a few minutes. Scrape the inside of the squash halves, top with pesto and quinoa and stir into the "noodles".

Garnish with more salt, pepper and some red pepper flakes if desired.

To serve, either eat it right from the squash (that's what we did!) or transfer the noodles to bowls and enjoy.

This is a great idea.  And I just made a big batch of pesto today from a large container of basil I bought at Trader Joes.  Thank you.

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Pesto Spaghetti Squash

Pesto Spaghetti Squash

Top 2 pesto spaghetti squash recipes from across the web

The most viewed pesto spaghetti squash recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pesto Spaghetti Squash

Pesto Spaghetti Squash

The most viewed pesto spaghetti squash recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine