For a healthy, low carb take on everyone’s favorite pasta dish, give this pesto spaghetti squash a try! It’s packed with veggies, drizzled in an incredibly delicious sauce, and is so easy to make. Here’s how to make this spaghetti squash recipe and love it!
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Ingredients for Pesto Spaghetti Squash
This delectable dish comes together with a handful of fresh veggies and a jar of pesto. Here’s what to collect before diving in:
- The noodles: 1 small spaghetti squash. Make sure your squash is small, so there’s enough sauce to coat your noodles.
- The veggies get sauteed in melted butter, yes, please! We’ll mix in sauteed spinach, sauteed mushrooms, and onions. Psst–you can always squeeze in your favorite vegetables here like roasted bell peppers or sauteed kale.
- The sauce: We’ll take a shortcut with a jar of storebought pesto–you can always use homemade if you have it on hand (I love my broccoli pesto!). Adding olive oil to the pesto makes it thin enough to spread over the spaghetti squash noodles, plus a bit of extra cheese to add even more flavor. Keep in mind, that all jarred pesto tastes a little different, so you may need more oil, salt, Italian seasoning, or parmesan depending on the jar you select.
- The toppings: Sliced tomatoes for a pop of fresh flavor and toasted pine nuts to add a bit of crunch.
Recipe Variations
This pesto spaghetti squash recipe is easy to modify to suit your preferences, here are some easy ways to do it:
- Add protein: I love doing this, and it’s so easy. Just mix in leftover chicken for chicken spaghetti squash, grilled shrimp, or seared scallops.
- Make it creamy: Blend a dollop of ricotta or cream cheese into the sauce for a velvety texture.
- Try a different sauce: Spaghetti squash can be tossed in all your favorite sauces, think marinara, spaghetti squash Alfredo, spaghetti squash carbonara, or a creamy tomato sauce.
- Add more cheese: Sprinkle the top of your squash with mozzarella and finish it in the oven until it melts for a delicious stuffed spaghetti squash. Sort of like my spaghetti squash lasagna, but with pesto.
How to Cook Spaghetti Squash
This recipe is flexible, so feel free to cook your spaghetti squash however you prefer. Keep in mind, that overcooked squash can be mushy. We prefer our noodles a bit al dente.
Psst–I love making spaghetti squash in the microwave (it’s quick, and doesn’t heat up the house with the oven). That said, it’s easier to overcook this way, so just keep in mind the size of your squash and adjust cook times accordingly:
- In the Microwave: Pierce the squash all over with a fork, microwave on high for 5 minutes, flip then microwave on the second side for 3-5 minutes, depending on the size. Let it sit on your counter for 5 minutes, then slice in half and remove the seeds.
- In the Oven: Preheat the oven, cut the squash in half lengthwise, scoop out the seeds, drizzle with oil, and bake at 400 F for 30-40 minutes until fork-tender.
- In the Instant Pot: Add water to the pot, place a trivet, halve the squash, cook on high pressure for 7-10 minutes, release pressure, and shred the squash.
Common Questions
This pesto spaghetti squash recipe is as easy as they come, but you may have a few questions about your ingredients. Here’s what you should know:
How Do You Make Pesto Less Pungent?
Depending on the jar you use, your pesto may be a little pungent. To balance it out, add a bit extra olive oil or parmesan.
Is Spaghetti Squash Keto?
It is! This veggie is the perfect keto spaghetti substitute. Other great options include zucchini noodles, butternut squash noodles, almond flour pasta, and shirataki noodles.
Why Is My Spaghetti Squash Soggy?
Overcooking can lead to soggy squash. I like to cook the squash so it’s al dente and still has a bit of crunch to it.
More Spaghetti Squash Recipes
- Spaghetti Squash Pad Thai
- Spaghetti Squash Casserole
- Shrimp Scampi Spaghetti Squash
- Buffalo Chicken Spaghetti Squash
- Garlic Parmesan Spaghetti Squash
Pesto Spaghetti Squash
Print Recipe Pin RecipeIngredients
- 1 small spaghetti squash
- 2 tablespoons unsalted butter divided
- 1 onion diced
- 2 cups Spinach packed
- 1/2 cup white mushrooms sliced
- 1 teaspoon garlic salt
- 1 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes
- 1 teaspoon olive oil
- 6 tablespoons prepared pesto
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt optional, see recipe below
- 1 cup cherry tomatoes sliced
- 1/2 cup pine nuts toasted
Instructions
- Use a fork to puncture the spaghetti squash all over. Microwave on high for 5 minutes. Flip and microwave for another 3-5 minutes (3 for smaller squash, 5 for bigger ones). Allow the squash to rest on the counter for at least 5 minutes before slicing it in half.
- Meanwhile, melt 1 tablespoon of butter in a large pan. Once melted, add the onion and mushroom and saute until the mushroom begins to soften about 6 minutes.
- Add the remaining tablespoon of butter, along with the spinach, and continue to cook until the spinach wilts.
- Meanwhile, remove the seeds and shred the squash with a fork.
- Remove pan from heat and stir in the squash, pesto, parmesan, and olive oil. Taste the squash and add salt as needed (each brand of prepared pesto will have different amounts of salt in them, I typically add 1/2 teaspoon).
- Top your squash with sliced tomatoes and toasted pine nuts, and enjoy!
