Are you tired of the same old pasta dishes? Look no further! Spaghetti squash, when paired with creamy pesto sauce, becomes a game-changer in the world of healthy cooking. Not only is it low in calories and rich in nutrients, but it’s also incredibly versatile. From vegan and gluten-free options to keto-friendly twists, we’ve got 24 mouth-watering spaghetti squash pesto recipes that will satisfy your cravings and keep you coming back for more.
In this article, we’ll explore the world of spaghetti squash pesto, where flavors collide and creativity knows no bounds. Whether you’re in the mood for something light and refreshing or hearty and satisfying, our roundup has got you covered. So grab a fork and get ready to dive into a culinary adventure like no other!
Spaghetti Squash Pesto with Cherry Tomatoes
This summer-inspired dish combines the flavors of roasted spaghetti squash, fresh basil pesto, and juicy cherry tomatoes for a quick and satisfying meal.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 1/4 cup freshly made basil pesto
– 1 pint cherry tomatoes, halved
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, drizzle with olive oil, and season with salt and pepper.
4. Roast the squash for 30-40 minutes or until tender and caramelized.
5. In a blender or food processor, combine basil pesto and roasted squash. Blend until smooth.
6. In a large skillet, heat the pesto mixture over medium-high heat.
7. Add cherry tomatoes to the skillet and cook for an additional 2-3 minutes or until they start to release their juices.
8. Serve warm and enjoy!
Cooking Time: Approximately 45-50 minutes
Vegan Spaghetti Squash Pesto Bowl
A twist on traditional spaghetti, this recipe swaps noodles for roasted squash and adds a vibrant pesto sauce for a nutritious and flavorful meal.
Ingredients:
– 1 medium-sized spaghetti squash (about 2 lbs)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 cup fresh basil leaves
– 1/2 cup pine nuts
– 1/2 cup vegan Parmesan cheese, grated
– Salt and pepper to taste
– Optional: nutritional yeast for an extra cheesy flavor
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle olive oil over the squash and sprinkle with minced garlic.
4. Roast the squash for 45-50 minutes, or until tender and easily pierced with a fork.
5. In a food processor, blend together basil leaves, pine nuts, vegan Parmesan cheese, salt, and pepper to make pesto sauce.
6. Once the squash is cooked, use a fork to scrape out the flesh and add it to the pesto sauce.
7. Mix well and adjust seasoning as needed.
Cooking Time: 45-50 minutes
Spaghetti Squash Pesto with Grilled Chicken
Elevate your pasta game by swapping traditional noodles for spaghetti squash, and pair it with grilled chicken and a creamy pesto sauce.
Ingredients:
– 2 medium spaghetti squash
– 1 lb boneless, skinless chicken breasts
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup fresh basil leaves
– 1/2 cup pine nuts (or walnuts)
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat. Season chicken with salt, pepper, and your favorite herbs. Grill for 5-6 minutes per side, or until cooked through.
2. Meanwhile, microwave spaghetti squash for 3-4 minutes, or until tender when pierced with a fork.
3. In a food processor, combine garlic, basil, pine nuts, Parmesan cheese, and olive oil. Process until smooth pesto sauce forms.
4. Slice grilled chicken into strips. Toss cooked spaghetti squash with pesto sauce and top with chicken.
Cooking Time: 20-25 minutes
Spaghetti Squash Pesto and Mozzarella Stuffed Peppers
Transforming the classic stuffed pepper recipe with a creative twist, this dish combines the flavors of spaghetti squash pesto with melted mozzarella cheese.
Ingredients:
– 2 medium-sized bell peppers, any color
– 1 medium-sized spaghetti squash (about 2 lbs)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/4 cup fresh basil leaves, chopped
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– 8 oz mozzarella cheese, shredded
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the top off each bell pepper and remove seeds and membranes.
3. Roast the spaghetti squash in the oven for about 45 minutes or until tender.
4. Scoop out the flesh of the squash, then blend with olive oil, garlic, basil, Parmesan cheese, salt, and pepper to create the pesto.
5. Stuff each bell pepper with the spaghetti squash pesto, followed by a sprinkle of mozzarella cheese.
6. Bake for an additional 20-25 minutes or until peppers are tender and cheese is melted.
7. Garnish with chopped parsley if desired.
Cooking Time: 65-70 minutes
Spaghetti Squash Pesto with Sun-Dried Tomatoes
A creative twist on the classic pesto recipe, this dish combines the flavors of sun-dried tomatoes and spaghetti squash for a delicious and healthy meal.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 1/4 cup sun-dried tomatoes, chopped
– 1/4 cup fresh basil leaves, chopped
– 1/2 cup freshly grated Parmesan cheese
– 1/2 cup extra-virgin olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil. Roast for 30-40 minutes or until tender.
4. In a food processor, combine sun-dried tomatoes, basil, Parmesan cheese, garlic, salt, and pepper. Process until well combined.
5. Once the squash is cooked, use a fork to scrape out the flesh and add it to the pesto mixture. Process until smooth.
6. Serve immediately, garnished with additional basil leaves if desired.
Cooking Time: 40-50 minutes
Gluten-Free Spaghetti Squash Pesto Bake
Transform your favorite pasta dish into a healthier, gluten-free option with this creamy and flavorful spaghetti squash pesto bake. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 1/4 cup pesto sauce
– 1/2 cup shredded mozzarella cheese (gluten-free)
– 1/4 cup grated Parmesan cheese (gluten-free)
– 1 tablespoon olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F.
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. Place squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Bake for 45-50 minutes or until tender.
5. In a bowl, combine pesto sauce and mozzarella cheese.
6. Remove squash from oven and top each half with the pesto-mozzarella mixture.
7. Sprinkle Parmesan cheese on top and season with salt and pepper.
8. Return to oven for an additional 10-15 minutes or until cheese is melted and bubbly.
Cooking Time: 55-65 minutes
Spaghetti Squash Pesto with Roasted Vegetables
This autumnal twist on classic pesto combines the warmth of roasted vegetables with the comforting familiarity of spaghetti squash.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 1/4 cup freshly made basil pesto
– 1 cup mixed roasted vegetables (such as Brussels sprouts, carrots, and sweet potatoes)
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Roast the mixed vegetables in the oven for 20-25 minutes, or until tender and caramelized.
4. In a large skillet, combine the roasted vegetables and basil pesto. Stir to combine.
5. Scoop the cooked spaghetti squash into the skillet and toss with the vegetable-pesto mixture.
6. Top with grated Parmesan cheese and season with salt and pepper to taste.
7. Garnish with fresh parsley leaves and serve immediately.
Cooking Time: 35-40 minutes
Keto Spaghetti Squash Pesto with Avocado
Transform the humble spaghetti squash into a rich and creamy keto dish, infused with the bright flavors of pesto and the silky smoothness of avocado. This recipe is perfect for low-carb enthusiasts and those seeking a healthier take on traditional pasta dishes.
Ingredients:
– 2 medium-sized spaghetti squash
– 1/4 cup freshly made pesto (using basil, garlic, pine nuts, Parmesan, and olive oil)
– 1 ripe avocado, diced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and roast for 45 minutes or until tender.
4. Allow the squash to cool slightly before using a fork to scrape out the flesh into spaghetti-like strands.
5. In a large bowl, combine the pesto and diced avocado. Mix well to combine.
6. Add the cooked spaghetti squash to the bowl and toss with the pesto-avocado mixture until coated evenly.
7. Season with salt and pepper to taste.
Cooking Time: 45 minutes (plus prep time)
Spaghetti Squash Pesto with Shrimp and Garlic
Get ready to fall in love with this innovative take on traditional pasta dishes! This recipe combines the comfort of spaghetti squash with the bold flavors of pesto, succulent shrimp, and aromatic garlic.
Ingredients:
– 1 medium spaghetti squash
– 1/4 cup pesto sauce
– 1 pound large shrimp, peeled and deveined
– 2 cloves garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and bake for 45 minutes, or until tender.
2. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
3. Remove the shrimp from the skillet and set aside. Reduce heat to medium and add garlic; cook for 1 minute, or until fragrant.
4. Add pesto sauce to the skillet and stir to combine with the garlic. Cook for an additional 2 minutes.
5. To assemble, place a cooked spaghetti squash half on each plate. Top with shrimp, then spoon the pesto-garlic mixture over the top. Sprinkle with Parmesan cheese (if using) and serve immediately.
Cooking Time: 50-60 minutes
Spaghetti Squash Pesto with Spinach and Feta
This recipe combines the creamy goodness of pesto with the nutty flavor of spaghetti squash, wilted spinach, and crumbly feta cheese. Perfect for a quick weeknight dinner or as a side dish for your next gathering.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 1/4 cup freshly made pesto
– 1 cup fresh spinach leaves
– 1/4 cup crumbled feta cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and roast for 45 minutes or until tender.
4. In a large skillet, wilt the spinach with a tablespoon of pesto over medium heat.
5. Fluff the roasted squash with a fork to create strands resembling spaghetti.
6. Combine the cooked squash, wilted spinach, and crumbled feta cheese in a serving bowl.
7. Drizzle with additional pesto if desired.
Cooking Time: 1 hour
Spaghetti Squash Pesto with Turkey Meatballs
This recipe combines the flavors of traditional spaghetti and meatballs with a twist – using spaghetti squash instead of pasta, and turkey meatballs for a leaner alternative. The result is a deliciously different take on a classic dish.
Ingredients:
– 1 medium spaghetti squash
– 1 pound ground turkey
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1/2 cup pesto sauce (homemade or store-bought)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and bake for 30 minutes.
3. Meanwhile, prepare the turkey meatballs by mixing together ground turkey, breadcrumbs, egg, Parmesan cheese, parsley, garlic, salt, and pepper. Form into small balls.
4. Cook the meatballs in a skillet over medium-high heat until browned on all sides, about 5-7 minutes.
5. In a separate saucepan, combine cooked spaghetti squash and pesto sauce. Toss to coat.
6. Serve the turkey meatballs on top of the spaghetti squash pesto.
Cooking Time: 45 minutes
Spaghetti Squash Pesto with Zucchini Noodles
Transform spaghetti squash into a creamy pesto sauce to pair with zucchini noodles in this light and refreshing summer dish.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 1/4 cup freshly made basil pesto
– 1 small zucchini, spiralized into noodles
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Roast the squash for 30-40 minutes, or until tender and easily shredded with a fork.
3. Allow the squash to cool slightly before shredding it into strands using a fork.
4. In a large skillet, heat the olive oil over medium-high heat. Add the zucchini noodles and cook for 2-3 minutes, or until slightly softened.
5. Combine the roasted squash, pesto, salt, and pepper in a blender or food processor. Blend until smooth and creamy.
6. Toss the cooked zucchini noodles with the spaghetti squash pesto sauce. Top with grated Parmesan cheese, if desired.
Cooking Time: 45-50 minutes
Spaghetti Squash Pesto with Pine Nuts and Parmesan
Elevate your pasta game with this creative twist on traditional pesto, featuring roasted spaghetti squash as the base. This vibrant dish is perfect for a quick weeknight meal or special occasion.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 1/4 cup pine nuts
– 1/2 cup fresh basil leaves
– 1/2 cup grated Parmesan cheese
– 1/4 cup extra virgin olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. Roast the squash for 45 minutes or until tender and easily pierced with a fork.
4. Let the squash cool, then use a fork to shred it into long strands resembling spaghetti.
5. In a food processor, combine pine nuts, basil, Parmesan, garlic, salt, and pepper.
6. Add the olive oil and process until smooth.
7. Combine the roasted squash strands with the pesto sauce. Toss well to coat.
Cooking Time: 45 minutes (including roasting time)
Spaghetti Squash Pesto with Artichoke Hearts
This recipe combines the creamy richness of pesto sauce with the tender, nutty flavor of spaghetti squash and the sweet, slightly bitter taste of artichoke hearts. Perfect for a quick and easy weeknight dinner or as a side dish for your next gathering.
Ingredients:
– 1 medium-sized spaghetti squash
– 1/2 cup freshly made pesto sauce (or store-bought)
– 1 can of artichoke hearts, drained and chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and bake for 45-50 minutes, or until tender.
3. While the squash is baking, heat the pesto sauce with olive oil in a pan over medium heat.
4. Add the chopped artichoke hearts to the pesto mixture and stir to combine.
5. Once the squash is cooked, use a fork to shred the flesh into “spaghetti” strands.
6. Toss the shredded squash with the pesto-artichoke mixture and season with salt, pepper, and Parmesan cheese (if using).
7. Serve immediately and enjoy!
Cooking Time: 55-60 minutes
Spaghetti Squash Pesto with Roasted Red Peppers
A creative twist on traditional pesto, this recipe combines the natural sweetness of spaghetti squash with roasted red peppers and a hint of garlic.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 3 large red bell peppers
– 1/4 cup pine nuts or walnuts
– 1/2 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1/4 cup extra-virgin olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast red bell peppers for 30-40 minutes or until charred.
3. Scoop out squash flesh and cook according to package instructions or microwave for 10-12 minutes.
4. Blend cooked squash, roasted red peppers, pine nuts, Parmesan cheese, garlic, and olive oil in a food processor.
5. Season with salt and pepper to taste.
6. Serve warm over pasta, rice, or as a dip.
Cooking Time: 45-50 minutes
Spaghetti Squash Pesto with Olives and Capers
This recipe combines the creamy goodness of pesto with the unique flavor of spaghetti squash, adding a salty kick from olives and capers. Perfect as a side dish or as a base for a quick weeknight meal.
Ingredients:
– 1 medium spaghetti squash
– 1/2 cup freshly made pesto (see note)
– 1/4 cup pitted green olives, sliced
– 2 tablespoons capers, rinsed and drained
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and roast for 45-50 minutes or until tender.
4. Let the squash cool slightly, then use a fork to scrape out the flesh into strands.
5. In a large bowl, combine the cooked squash strands, pesto, olives, and capers.
6. Season with salt to taste.
7. Serve warm or at room temperature.
Cooking Time: 45-50 minutes
Spaghetti Squash Pesto with Butternut Squash
A creative twist on traditional pesto, this recipe combines the flavors of spaghetti squash and butternut squash for a delicious and nutritious vegetarian dish.
Ingredients:
– 2 medium butternut squashes
– 1 medium spaghetti squash
– 1/4 cup fresh basil leaves
– 1/2 cup grated Parmesan cheese
– 1/4 cup olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squashes in half lengthwise and roast for 45 minutes, or until tender.
3. Scoop out the spaghetti squash flesh with a fork and set aside.
4. In a food processor, combine the roasted butternut squash, basil leaves, Parmesan cheese, and olive oil. Process until smooth.
5. Add the cooked spaghetti squash to the processor and process until well combined.
6. Season with salt and pepper to taste.
Cooking Time: 1 hour 15 minutes
Spaghetti Squash Pesto with Arugula and Lemon
This vibrant and flavorful dish combines the natural sweetness of spaghetti squash with the brightness of lemon and the earthiness of arugula, all tied together with a rich and creamy pesto sauce.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 1/4 cup freshly made basil pesto
– 4 cups arugula leaves
– 2 tbsp freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and roast for 45 minutes or until tender.
4. While the squash is roasting, combine arugula and lemon juice in a large bowl.
5. Once the squash is cooked, use a fork to scrape out the flesh into long strands, similar to spaghetti.
6. Add the pesto sauce to the arugula mixture and toss to combine.
7. Add the spaghetti squash strands to the bowl and toss everything together until well coated with the pesto sauce.
8. Season with salt and pepper to taste.
Cooking Time: 45 minutes
Spaghetti Squash Pesto with Mushrooms and Thyme
Transform the flavors of Italy into a creative, comforting dish by substituting traditional spaghetti with roasted squash. This unique recipe combines the sweetness of butternut squash with the earthiness of mushrooms and thyme.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 1/2 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tbsp fresh thyme leaves
– 1/4 cup store-bought or homemade pesto
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the squash for about 45 minutes, or until tender and caramelized.
3. In a large skillet, heat olive oil over medium-high heat. Add garlic and sauté for 1 minute.
4. Add mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
5. Stir in thyme leaves and cook for an additional minute.
6. Combine cooked squash and mushroom mixture with pesto. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: Approximately 1 hour and 15 minutes.
Spaghetti Squash Pesto with Eggplant and Basil
This refreshing summer pasta dish combines the natural sweetness of spaghetti squash, the richness of pesto, and the meaty texture of eggplant. Perfect for a light and satisfying meal or as a colorful side dish.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 1/4 cup freshly made basil pesto
– 1 medium eggplant, sliced into 1-inch thick rounds
– 2 cloves garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and roast for 45 minutes, or until tender.
3. Meanwhile, heat a skillet over medium-high heat. Add eggplant slices and cook for 3-4 minutes per side, or until tender and lightly browned.
4. In a large bowl, combine roasted squash, pesto, garlic, salt, and pepper. Toss to coat.
5. Serve the squash mixture topped with cooked eggplant slices and grated Parmesan cheese (if using).
Cooking Time: 50 minutes
Spaghetti Squash Pesto with Walnuts and Ricotta
Transform the flavors of Italy into a nutritious and delicious fall dish by combining spaghetti squash, pesto, walnuts, and ricotta. This recipe is perfect for a cozy evening or as a unique side dish.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 1/4 cup pesto
– 1/4 cup ricotta cheese
– 1 tablespoon olive oil
– 1/2 cup chopped walnuts
– Salt and pepper, to taste
– Fresh basil leaves, for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil. Season with salt and pepper.
4. Roast the squash for 45-50 minutes, or until tender.
5. In a bowl, combine pesto, ricotta cheese, and chopped walnuts. Mix well.
6. Once the squash is cooked, let it cool slightly. Then, use a fork to scrape out the flesh, creating strands similar to spaghetti.
7. Add the pesto mixture to the squash and toss until combined.
8. Serve hot, garnished with fresh basil leaves.
Cooking Time: 45-50 minutes
Spaghetti Squash Pesto with Corn and Cherry Tomatoes
This vibrant recipe combines the comforting flavors of pesto with the warm, sunny tastes of summer. With spaghetti squash as the base, this dish is a delightful alternative to traditional pasta.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 1/4 cup freshly made basil pesto
– 1 cup corn kernels (fresh or frozen, thawed)
– 1 pint cherry tomatoes, halved
– Salt and pepper, to taste
– Grated Parmesan cheese, optional
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. Place the squash on a baking sheet, cut side up.
4. Roast for 45-50 minutes, or until flesh is tender and can be shredded with a fork.
5. While squash roasts, combine pesto, corn, and cherry tomatoes in a bowl.
6. Once squash is done, let it cool slightly. Use a fork to shred the flesh into strands.
7. Add the shredded squash to the pesto mixture and toss to combine.
8. Season with salt and pepper to taste. Top with Parmesan cheese, if desired.
Cooking Time: 50-60 minutes
Spaghetti Squash Pesto with Asparagus and Peas
This vibrant summer dish is a creative twist on traditional pesto, featuring spaghetti squash as the “noodle” base. The combination of flavors and textures from the roasted squash, fresh asparagus, peas, and homemade pesto will leave you craving more.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 1/4 cup freshly made basil pesto
– 1 pound fresh asparagus, trimmed
– 1 cup fresh peas (frozen or canned work too)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and roast for 45 minutes, or until tender.
3. Meanwhile, cook asparagus in boiling water for 4-5 minutes, or until slightly tender. Drain and set aside.
4. In a large skillet, heat olive oil over medium-high. Add peas and cook for 2-3 minutes, or until slightly tender. Season with salt and pepper to taste.
5. To assemble the dish, divide roasted squash into four portions. Top each portion with pesto, asparagus, and peas. Sprinkle Parmesan cheese on top (if using).
6. Serve immediately and enjoy!
Cooking Time: 50 minutes
Spaghetti Squash Pesto with Broccoli and Almonds
This recipe combines the flavors of traditional spaghetti squash with the vibrant taste of broccoli, crunchy almonds, and a rich pesto sauce. Perfect for a quick weeknight dinner or a healthy lunch option.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 2 cups broccoli florets
– 1/4 cup freshly made basil pesto
– 1/4 cup sliced almonds
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet.
3. Roast the squash for 45-50 minutes, or until tender and easily shreds with a fork.
4. In a large skillet, steam broccoli over medium heat until tender, about 5 minutes.
5. Combine roasted squash, steamed broccoli, and pesto in a bowl.
6. Top with sliced almonds and Parmesan cheese (if using). Season with salt and pepper to taste.
Cooking Time: 1 hour 15 minutes
Conclusion
Discover the delicious world of spaghetti squash pesto recipes! This collection of 24 mouth-watering dishes combines the nutty flavor of spaghetti squash with the creaminess of pesto, perfect for a healthy and satisfying meal. From classic combinations like Spaghetti Squash Pesto with Cherry Tomatoes to more unique pairings like Spaghetti Squash Pesto with Asparagus and Peas, there’s something for everyone. Whether you’re a vegan, gluten-free, or just looking for a tasty twist on traditional pasta, these recipes are sure to please.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
