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Twice-Baked Spaghetti Squash with Pesto and Parmesan

Spaghetti squash is delicious with pesto and Parmesan and this Twice-Baked Spaghetti Squash with Pesto and Parmesan is low-carb, Keto, low-glycemic, meatless and gluten-free. Use the Recipes-by-Diet-Type Index to find more recipes like this one.

Twice-Baked Spaghetti Squash with Pesto and Parmesan found on KalynsKitchen.com
Have you tried spaghetti squash?  In Utah it’s a trendy plant for home vegetable gardeners that’s easy to grow, low in calories, and versatile. For years I grew spaghetti squash in my garden, and although I’m not a fan of spaghetti squash as a substitute for pasta, I love to eat it as a side dish. This easy-to-make Twice-Baked Spaghetti Squash with Pesto and Parmesan is definitely something I’ll be making again.

(Twice-Baked Spaghetti Squash with Pesto and Parmesan was updated with better photos step-by-step instructions October 2014.  It’s prime time for spaghetti squash, so grab some from the farmer’s market or from your neighbor’s garden and give it a try!)

Spaghetti Squash is low-glycemic and low-carb enough to be considered a phase one food for the South Beach Diet, and it shows up in the garden about the time you’ve been making Pesto and storing it in the freezer, making this a perfect Meatless Monday dish for this time of year. For more Meatless Monday ideas, visit Vegetarian Recipes in the recipe index or check out my Meatless Monday Pinterest board.

Twice-Baked Spaghetti Squash Recipe with Pesto and Parmesan found on KalynsKitchen.com
Cut spaghetti squash in half lengthwise and use a sharp spoon to scrape out the seeds and stringy gunk that’s around the seeds. Rub the cut sides with some olive oil and sprinkle with a little Italian Herb blend.

Twice-Baked Spaghetti Squash Recipe with Pesto and Parmesan found on KalynsKitchen.com

Roast the squash at 400F/200C until the squash pulls apart easily with a fork like this.

I had a really big squash so I scraped it all out into a baking dish to mix the pesto and Parmesan with the squash. (You could do this in the same dish you bake it in if you’re not taking photos!)

Twice-Baked Spaghetti Squash Recipe with Pesto and Parmesan found on KalynsKitchen.com

Here’s how it looked when the squash, pesto, and Parmesan was evenly mixed.

Twice-Baked Spaghetti Squash Recipe with Pesto and Parmesan found on KalynsKitchen.com
I transferred it to this baking dish which is about 12 inches by 8 inches. Sprinkle with grated Parmesan.

Twice-Baked Spaghetti Squash Recipe with Pesto and Parmesan found on KalynsKitchen.com

Bake 20-30 minutes more, or until it’s bubbling and starting to brown.

Twice-Baked Spaghetti Squash with Pesto and Parmesan found on KalynsKitchen.com

Serve hot, with additional Parmesan to add at the table if desired.

Twice-Baked Spaghetti Squash with Pesto and Parmesan

(Makes about 6 servings, recipe created by Kalyn.)

1 large spaghetti squash (6-8 lbs.)
1-2 T olive oil (depending on how big your squash is)
1-2 tsp. Italian Herb Blend (or use other seasoning of your choice)
3 T basil pesto (more or less to taste)
1 cup + 1/4 cup coarsely grated Parmesan cheese
salt and fresh ground black pepper to taste


Preheat oven to 400F/200C. Wash outside of spaghetti squash if it’s dirty, then cut squash in half lengthwise. Use a sharp pointed spoon to scrape out seeds and stringy gunk that’s around the seeds.

Cut ends off squash if desired, then rub inside surface with a small amount of olive oil and Italian Herb Blend. Put squash on baking sheet that you’ve sprayed with non-stick spray. Roast squash, starting to check after about 40 minutes and removing when squash is still firm but strings apart fairly easily into spaghetti-like strands.  (It took about 50 minutes for the large pieces of squash I had.)

Let squash cool a few minutes if needed, then scrape out strands into a plastic bowl or baking pan and discard skins. Gently mix in pesto and the cup of coarsely grated Parmesan cheese, season with salt and fresh ground black pepper, then pour squash/cheese mixture into a gratin dish and top with 1/4 cup more Parmesan cheese. Bake 20-30 minutes more, until mixture is slightly bubbling and cheese is melted and starting to brown. Serve hot.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:

Spaghetti squash like this is a perfect side dish for any phase of the South Beach Diet and most other low-carb eating plans.

Find More Recipes Like This One:

Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?

If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

More Meatless Ways to Cook Spaghetti Squash
Mediterranean Spaghetti Squash Sauteed with Vegetables and Feta ~ Kalyn’s Kitchen

Spaghetti Squash Tacos ~ Taste and Tell

Greek Salad Spaghetti Squash Bowl ~ Kalyn’s Kitchen

Cheesy Spaghetti Squash Marinara ~ Family Fresh Cooking

Vegan Spaghetti Squash and Black Bean Mexican Bowl ~ Kalyn’s Kitchen

Blogger Disclosures:

This recipe was first posted for Weekend Herb Blogging, hosted by The Daily Tiffin.

Twice-Baked Spaghetti Squash Recipe with Pesto and Parmesan found on KalynsKitchen.com
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65 comments on “Twice-Baked Spaghetti Squash with Pesto and Parmesan”

  1. I would like to make this for dinner tonight (and likely the next few nights since I'll be the only one eating it). Does anyone think this might work with mozzarella? I'm not a huge fan of permesan since there is already some in the Classico pesto I use?

  2. I was wondering if this would still have the crunchy look w/o cheese? I'm starting Whole 30 so no cheese plus I don't eat cheese. April

    • Pesto has cheese in it too, so if you don't want cheese I don't think this is the recipe for you. Maybe try this recipe and just leave off the Feta. That should be Whole 30 approved. And you can find Paleo recipes here; most of those will work for Whole 30.

  3. I do a version of this but add ground turkey, onions, mushroom and garlic. Everyone who tastes it, loves it! I use the Knorr pesto mix as my seasoning, but only use the olive oil that I sautéed the onions, etc. in. I add some water to create the sauce. Delicious, low carb, filling, and satisfying. Roast the squash first, sauté turkey meet, remove from pan, and sauté onions, etc with a little olive oil. Cook about 3/4 of the way through, add Knorr pesto packet, spaghetti squash, cooked ground turkey, and a little water, cover and simmer for 10 minutes. I sprinkle parmesan cheese on each serving as I eat it because it lasts a few days for me. Enjoy!

  4. I'm on the Keto diet and made this Friday when my vegetarian friend came to dinner. We both loved it. And it was even good as a left over. Thanks so much for a recipe I'm sure I'll make many times again!

  5. What is the carb amount in the Twice Baked Spaghetti Squash? It doesn’t state. Thank you! 🙂

    • I give two links after the recipe itself (where it says “Nutritional Information”) for suggestion of how to get that information. I’m not able to provide nutritional information for the recipes for several reason, including the additional time it takes, the difficulty in doing it accurately, and the sheer number of recipes on my site. That’s all I can do at this time. Thanks for understanding.

  6. Pingback: Spaghetti Squash with Sausage and Mushroom Bolognese

  7. Parmesan is not vegetarian…

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