Pesto Spaghetti Squash

Sometimes you just need a simple, easy, healthy meal.   Let me be honest.  I am really not a huge pasta fan/eater.  Don’t get me wrong, I enjoy pasta dishes from time to time.  I just rarely come home from work and think to myself, “I could go for a big plate of pasta!”

Pesto Spaghetti SquashDon’t stress if your squash is not perfectly cut, you will be scraping out the spaghetti after it is done cooking and no one will know! 

It’s not a health/carb thing.  Believe me, my love for crusty baguettes dipped in olive oil proves that I LOVE CARBS.  I just don’t love pasta.  I do love veggie alternatives to pasta.

Pesto Spaghetti SquashThe half that is pictured in the background is the way the squash should be positioned when baking in the oven.

You can use zucchini, carrots, cauliflower as a substitute for pasta/rice…but my favorite switcheroo is spaghetti squash.  I have had more than one cashier at the grocery store ask me if I actually eat the squash or just have it as a decorative piece.  I know that it can be intimidating to look at the squash and look at the end product “spaghetti” and figure out how to get the final product.  It really is easy.  Just read the steps below :)


I made my own kale pesto ( and decided to throw some cheese and sun-dried tomatoes into the mix.  Then you get to enjoy a big bowl (or two) of spaghetti without the guilt.

Pesto Spaghetti Squash

As always,

Bon Appeteek

Prep time: 10 minutes
Cook time: 40 minutes
Servings: 2-4

The Players: 

1 spaghetti squash
2 T extra virgin olive oil
sea salt and cracked pepper to taste
1/2 C pesto
2 T sun-dried tomatoes in oil
freshly grated parmesan as garnish

The Rules: 

  1. Preheat oven to 425 F and line a baking pan with aluminum foil.
  2. Cut your spaghetti squash in half, length-wise.  (Note: Insert a sharp knife into the squash, do not cut through to the other side.  Then move the knife in a sawing motion toward you.  Turn the squash as you cut it, similar to an avocado.)
  3. Use a spoon to scrape out the seeds from each half of the squash.  Rinse the squash.  Drizzle the inside surface of each squash half with olive oil.
  4. Transfer the squash to your baking sheet, with the rounded sides facing up.  Bake in the oven for 30 minutes.  Then flip the squash so the hollowed out surface is facing up.  Bake for remaining 10 minutes.  Remove from the oven and allow to cool 10-15 minutes before handling.
  5. When you are able to handle the squash, use a fork to loosen the “spaghetti” from the outside shell/skin.  Do this by scraping in a downward motion.  Transfer the spaghetti squash to a bowl and discard the outer skin of the squash.
  6. Add the remaining ingredients and toss to combine.  Serve warm (preferably with a glass of your fav vino)!

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