Spaghetti Squash with Pesto
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This Spaghetti Squash with Pesto is a perfect light, flavorful meal or side dish that’s packed with health benefits and feels a little bit fancy. It’s everything you want in a cozy, satisfying dish without the extra carbs, and I’m so excited for you to give it a try. Let me know how you like it, and don’t forget to share your favorite ways to enjoy spaghetti squash!
Equipment
- sharp chef's knife
- food processor or blender
- fork for scraping the squash
Ingredients
Spaghetti Squash
- 2 med spaghetti squash cut in half
- 2 tbsp extra-virgin olive oil
- Italian parsley for garnish
- 2 tbsp pine nuts toasted
- 1 cup Christine's Easy Pesto click title for recipe or see below
Christine's Easy Pesto
- 2 cups fresh basil leaves tightly packed
- ½ cup grated Parmesan cheese
- ¼ cup pine nuts
- ¼ tsp cayenne pepper
- 1 clove garlic crushed
- ¼ cup extra-virgin olive oil
- sea salt to taste
- ground black pepper to taste
Instructions
- If the spaghetti squash is hard to cut, preheat the oven to 375°F and bake it whole for 10 minutes. Let it cool slightly, then slice in half and scoop out the seeds.2 med spaghetti squash
- Preheat the oven to 425°F. Brush the squash halves with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Bake for 35 minutes, or until tender.2 tbsp extra-virgin olive oil
- While the squash roasts, prepare the pesto. In a food processor, combine basil, Parmesan, pine nuts, cayenne, and garlic. With the machine running, slowly pour in the olive oil until the pesto is thick and bright green. Add salt and pepper to taste, and adjust with a bit of water if needed for the perfect consistency.½ cup grated Parmesan cheese, ¼ cup pine nuts, ¼ tsp cayenne pepper, 1 clove garlic, ¼ cup extra-virgin olive oil, sea salt, ground black pepper, 2 cups fresh basil leaves
- Toast 2 tablespoons of pine nuts in a medium skillet over medium heat, stirring continuously for 1-2 minutes until golden. Set aside.2 tbsp pine nuts
- Once the squash is done, use a fork to scrape out the strands, creating “spaghetti.” Transfer to a serving platter.
- Toss the squash with pesto, sprinkle with toasted pine nuts, and garnish with fresh parsley.1 cup Christine's Easy Pesto, Italian parsley
- Serve warm as a delicious, nutrient-packed pasta alternative!
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More About This Recipe
Tips for Making the Best Spaghetti Squash with Pesto
This recipe is super simple, but here are a few tips to make sure it turns out perfectly every time:- Pre-Bake the Squash if Needed
If your spaghetti squash is hard to cut, bake it at 375°F for about 10 minutes to soften it up. This makes slicing much easier and safer. - Toast Your Pine Nuts
A quick toasting brings out the rich, nutty flavor of pine nuts. Just toast them in a dry skillet over medium heat for 1-2 minutes until they’re golden and fragrant. Watch them closely—they can go from toasted to burned quickly! - Adjust Pesto Consistency with Water
If your pesto seems a little thick, add a small amount of water to get it just right. This helps it coat the spaghetti squash strands perfectly without clumping.
Kitchen Tools You’ll Need
These tools make putting this dish together easy and fun:- Sharp Chef’s Knife
A good knife is key for cutting through spaghetti squash. If it’s tough, start with a small incision and work your way around the squash. - Food Processor or Blender
For that perfectly smooth pesto, a food processor or high-speed blender is a must. It blends the basil, Parmesan, pine nuts, and garlic into a beautifully creamy texture. - Fork for Scraping the Squash
Once the squash is roasted, use a fork to gently scrape the flesh. It naturally separates into spaghetti-like strands, making it perfect for this dish.
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