Pesto Spaghetti Squash
Pesto spaghetti squash is a healthy, flavorful, low-carb alternative to pasta that’s ready in under an hour. Tossed with easy-to-make pesto, it’s a simple, satisfying dish that’s delicious on its own. Or pair it with your favorite protein for a complete dinner that serves a crowd.
If you’re craving healthy comfort food, pesto spaghetti squash is a light, nutritious option. This dish combines perfectly roasted squash with homemade pesto for a naturally gluten-free, pasta swap that doesn’t sacrifice flavor or texture.
Whether you’re using my creamy cashew pesto for a dairy-free sauce or basil pesto for a slightly more traditional interpretation, this recipe fits seamlessly into your weeknight meal plan. Serve it with baked pesto salmon or rosemary garlic chicken for a complete dinner in 45 minutes.
Why You’ll Love Pesto Spaghetti Squash
- Easy to prep – You can make the pesto a day ahead to save time.
- Healthy – A great source of fiber, healthy fats, and nutrient-dense herbs. It’s also lower in carbs than traditional pasta.
- Intolerance-friendly – Naturally gluten-free, grain-free, soy-free, dairy-free, and vegan as-is.
- Flexible – Add your preferred protein to make it a complete meal.
- Stores well – Leftovers reheat easily for lunch, and the flavors deepen the next day.
Ingredients
- SPAGHETTI SQUASH – One medium squash weighing 2 ½ – 3 pounds is ideal. It should feel firm to the touch and heavy for its size, with a golden skin.
- AVOCADO OIL – Used to coat the squash before roasting. It helps seal in moisture for efficient cooking and gives the salt something to adhere to. Skip olive oil here—it’s not ideal for high-heat roasting.
- PESTO – I recommend my creamy cashew pesto for a dairy-free version, or basil walnut pesto. If you haven’t made the pesto ahead of time, no worries—make it while the squash roasts.
- OPTIONAL – Freshly grated Parmigiano-Reggiano and crushed red pepper flakes add extra flavor and depth.
How to Make Pesto Spaghetti Squash
- Preheat the oven to 425°F and line a rimmed sheet pan with unbleached parchment paper.
- Remove the stem to make slicing easier, then cut the squash lengthwise. Scoop out the seeds and coat the inner flesh and outer skin with avocado oil. Sprinkle a generous pinch of salt over the cut side. See my guide for How to Cook Spaghetti Squash, for step-by-step photos and tips.
- Roast cut-side down on the prepared sheet pan for 25–30 minutes, or until the flesh is just fork-tender.
- While the squash roasts, cook your protein of choice and prepare the pesto if you haven’t already.
- Let the roasted squash cool for 5–10 minutes while you finish the protein. Hold each half with tongs and use a fork to shred the flesh into spaghetti-like strands.
- Transfer the shredded squash to a large mixing bowl. Strain off any excess water, then stir in the pesto and the remaining salt. Toss with tongs until well coated.
- Top with your cooked protein and garnish with grated Parmigiano-Reggiano and crushed red pepper flakes if desired.
- Refrigerate any leftovers in an airtight glass container for 3-4 days.
Recipe Tips & Serving Suggestions
If using frozen pesto, thaw it in the fridge the day before.
Proteins That Pair Well
- Sautéed shrimp (omit the veggies from the linked recipe)
- Chicken breasts with garlic
- Salmon and pesto
FAQs
Absolutely! The herby, garlicy flavor of pesto complements the natural sweetness of the spaghetti squash. Thicker sauces like my pesto made with cashews also help prevent the squash from becoming too watery.
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Pesto Spaghetti Squash
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6–8 servings 1x
- Category: Dinner
- Method: Blending, Roasting
- Cuisine: American
- Diet: Gluten-Free, Vegan, Vegetarian
Description
Pesto spaghetti squash is a healthy, low-carb alternative to pasta. Tossed with easy homemade pesto, this gluten-free and dairy-free recipe is a delicious vegan recipe. Serve it with garlic chicken, easy pesto salmon, or lemon butter shrimp for a complete meal.
Ingredients
1 medium spaghetti squash (about 2–2 1/2 pounds), halved lengthwise, seeds removed
1 tablespoon avocado oil
1 cup homemade pesto (such as Cashew Pesto or Fresh Basil Pesto)
3/4 teaspoon fine salt, divided
Optional Garnishes
Parmigiano-Reggiano cheese (vegans omit)
Crushed red pepper flakes
Instructions
Preheat the oven to 425°F and line a rimmed sheet pan with unbleached parchment paper.
Prep the squash: Remove the stem to make slicing easier, then cut the squash lengthwise. Scoop out the seeds, coat both the inner flesh and outer skin with avocado oil, and sprinkle a generous pinch of salt on the cut side. [See How to Cook Spaghetti Squash for step-by-step photos and tips.]
Roast cut-side down on the prepared sheet pan for 25–30 minutes, or until the flesh is just fork-tender.
While the squash roasts, cook your protein of choice and prepare the pesto if you haven’t already.
Cool slightly: Let the roasted squash sit for 5–10 minutes while you finish the protein. Hold each half with tongs and use a fork to shred the flesh into spaghetti-like strands.
Combine: Transfer the shredded squash to a large mixing bowl. Strain off any excess water, then stir in the pesto and remaining salt. Toss with tongs until well coated.
Garnish & Serve: Top with your cooked protein and garnish with Parmigiano-Reggiano and crushed red pepper flakes if desired.
Notes
If using frozen pesto, thaw it in the fridge the day before.
