Pesto Spaghetti Squash
Pesto Spaghetti Squash topped with Parmesan is a delicious idea that’s perfect for a low-carb meatless meal or a cheesy side dish. And I think the combination of spaghetti squash, pesto, and Parmesan cheese is a perfect way to make mild spaghetti squash into a dish that’s bursting with flavor!
PIN Pesto Spaghetti Squash to try it later!
Are you a fan of spaghetti squash? It’s turned into a favorite fall vegetable for many people because it’s low in carbs, low in calories, and versatile. For years I grew spaghetti squash in my garden, and although I’m not especially a fan of it as a substitute for pasta, I love to eat spaghetti squash as a side dish or as the base of a bowl meal.
And fall is when spaghetti squash shows up in the stores or Farmers markets, so I’m featuring this recipe as my Friday Favorites pick this week to remind you about this ultra popular Pesto Spaghetti Squash that’s baked and shredded apart, mixed with pesto and Parmesan, and baked again in a casserole dish. Yum!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- spaghetti squash
- Olive Oil (affiliate link)
- Italian Herb Seasoning (affiliate link), or use other seasoning of your choice
- Basil Pesto (affiliate link), more or less to taste
- coarsely grated Parmesan cheese
- salt and fresh ground black pepper
What pesto did I use for the Pesto Spaghetti Squash?
Spaghetti squash shows up in the garden about the time many people start making pesto with their abundant summer basil, and I’ve been making Basil Pesto with Lemon and storing it in the freezer for years and years. That’s the pesto I’d always use for this recipe if I had some, but if you don’t have any homemade pesto you can certainly use my favorite pesto in a jar for this recipe.
Want more spaghetti squash recipes?
Check out Spaghetti Squash Recipes for more ways to use this favorite fall vegetable. This post was included in a round-up of Cheesy Low-Carb Spaghetti Squash Recipes.
Do you love Pesto?
Check out Low-Carb and Keto Recipes with Pesto for more tasty ideas using basil pesto!
How to make Pesto Spaghetti Squash:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- 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 Seasoning (affiliate link).
- 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!)
- Here’s how it looked when the squash, pesto, and Parmesan was evenly mixed.
- I transferred it to this baking dish which is about 12 inches by 8 inches. Sprinkle with grated Parmesan.
- Bake 20-30 minutes more, or until it’s bubbling and starting to brown.
- Serve hot, with additional Parmesan to add at the table if desired.
Make It A Low-Carb Meal:
Pesto Spaghetti Squash would taste great served with Grilled Boneless Pork Chops, Chicken Souvlaki, Grilled Cuban Flank Steak, Baked Parmesan Crusted Chicken, or Air Fryer Chicken Drumsticks for a low-carb meal.
More Meatless Ideas for Spaghetti Squash:
- Mediterranean Spaghetti Squash
- Greek Salad Spaghetti Squash Bowl
- Spaghetti Squash Burrito Bowl
- Spaghetti Squash with Mizithra Cheese and Browned Butter
- Twice Baked Spaghetti Squash With Kale
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Pesto Spaghetti Squash
Spaghetti squash is baked and the mixed with pesto and Parmesan and baked again in this delicious recipe for Pesto Spaghetti Squash!
Ingredients
- 1 large spaghetti squash (see notes)
- 2 T olive oil
- 2 tsp. Italian Herb Blend (or use other seasoning of your choice)
- 3 T basil pesto (more or less to taste)
- 1 1/4 cups coarsely grated Parmesan cheese
- salt and fresh ground black pepper to taste
Instructions
- 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 olive oil and Italian Herb Seasoning (affiliate link).
- 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.
Notes
Look for a spaghetti squash that's about 6 lbs.
Recipe created by Kalyn.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 160Total Fat 11gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 7gCholesterol 15mgSodium 407mgCarbohydrates 10gFiber 2gSugar 3gProtein 6g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Pesto Spaghetti Squash is a perfect side dish for low-carb or Keto eating plans. I would eat it for any phase of the original South Beach Diet, but it might be a bit high in fat if you’re following the letter of the law for South Beach.
Find More Recipes Like This One:
Use Side Dishes for more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2009, and it’s been really popular on the site ever since then. It was last updated with more information in 2023.
80 Comments on “Pesto Spaghetti Squash”
Added roasted grape tomatoes & garlic, delicious
I like the sound of that; glad you enjoyed it!
Plan on making this as soon as I find a spaghetti squash in markets. Question….can the baking the squash part be done ahead? Refrigerated, and other ingredients added before putting in oven? Seems like it would certainly make the recipe less time to prepare. Looking for any feedback please?
Yes, I think you can do that. But I would recommend letting the cooked refrigerated squash or the assembled dish come to room temperature before you bake it. Hope you enjoy!
This was delicious! I modified by using Trader Joe’s Onion Salt seasoning instead of Italian herbs since I’m not a fan of oregano & thyme; plus I stirred in 2 wedges of Garlic & Herb Laughing Cow cheese. I also baked the squash for longer the first round to make sure it was super tender. I would totally make this for others as a low-cal but indulgent side!
Glad you enjoyed and were able to modify to fit your preferences!
Omg , this was AMAZING. And easy to make. Trust me, I’m a terrible cook! This is going in the permanent rotation.
So glad you enjoyed it.
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This is delicious! It was my first time to cook a spaghetti squash. My in-laws seem to hate all vegetables though so I have lots leftover from this side dish I included in our holiday dinner. I wanted to add more cheese and spices, when I ate it for lunch today. We also have too much of the cream cheese and herbs left over from appetizers. I added some to the hot squash and that was yummy too!
Glad you enjoyed it!
My oven is going to be pretty full this Christmas Eve. I want to make this for Christmas Eve dinner and was wondering if twice baked spaghetti squash with pesto and Parmesan would work in a crockpot?
I haven’t done it so I can only say “maybe”. My concern is that the slow cooker produces more liquid and I like the way the oven dries out the spaghetti squash when it roasts. Sorry I can’t be more definite; would love to hear how it works if you try it!
I’ve cooked the squash in a crock pot, but when it comes time to twice bake it, the dish needs to go in the oven.
I agree that the final cooking of this needs to be done in the oven!
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Do you bake the squash cut side up or cut side down on baking pan ?
I do it cut side up as you can see in the photos. But I think either way will be fine. I like to let the extra moisture evaporate.
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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!
So glad to hear you enjoyed it!
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!
Thanks for sharing Roberta; that does sound delicious!
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.
Jenni, I don’t think it can be called pesto without cheese, but maybe that is just me. But you reminded me about this dairy-free Basil Pistou Sauce from Julia Child on my site that might work in this recipe. The browned cheese on the top can’t be duplicated with a dairy-free sauce though, which is why I recommended the other recipes above. Whatever version you end up with, hope you enjoy!
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?
Yes, you can definitely use other cheeses.
I have tried spaghetti squash a few times as a substitute for spaghetti and never liked it. But I found this recipe, and since I'm starting back on Phase 1, thought I'd give it a try. YUM! Even Hubby, who is not a huge squash fan, loved it. I can't wait to have the leftovers for lunch.
Thanks Cee Jay, so glad you liked it. I agree with you; I much prefer zucchini noodles if I want something to replace pasta.
So good! Will be making this again for sure! Even my 9 month old LOVED it!!!
So glad you liked it!
Lisa so glad you like it !
This is Fantastic! And easy! I used pre grated parmesan reggiano and a jar of pesto! Pared with snow peas for meatless monday! Thanks again for another winner Kalyn!
Debbie, I agree they can be a pain to cut open. Microwaving for a few minutes can help, but I'm sure your method will give good results as well. Maybe add a little bit of Italian Herb Blend when you mix in the pesto and Parmesan?
I hate cutting them open – so I just roast them whole, then cut them and scoop out the seeds and then the flesh. It would probably change the flavor in this dish – no Italian seasoning roasting with the squash. But it's sooo much easier to cut.
And I can't wait to try this. I still have some pesto, and I love spaghetti squash.
Lynn I don't think it's an issue with ripeness; they are always hard to cut. Some people microwave for a few minutes to soften them up.
Love spaghetti squash, but I always select the one that is too hard to cut and takes forever to cook. What is the secret to selecting a squash that is ripe?
Lisa, hope you enjoy!
I have a spaghetti squash in the house that is perfect for this! Can't wait to try it!
Thanks Karen; hope you enjoy!
This is right up my alley! I LOVE spaghetti squash and pesto so much. I will have to make this. Pinning it to my "to make" board!!
Judy, so glad you enjoyed it!
Thanks so much for this recipe. I was given a spaghetti squash today and had never cooked one. This was easy and delicious.
I think it would still be good. In Italy they make pesto by hand with a mortar and pestle, so you could try that if you have one of those.
I have some fresh basil I'd like to use in this, but I don't have a food processor to make my own pesto. How do you think this would be with finely chopped basil instead of pesto, tossed with a little olive oil? Thanks Kalyn!
Thank you! Love the Sound of your spaghetti squash pancake.
I too don't like it as a pasta sub. but last summer I made it into spagetti squash pancake like a potatoe pancake. It is especially good if you freeze it after you cook it. Then squeeze out your squash after it thaws then mix it with cheese and garlic salt. Then cook pancake til crispy. love your website.
I wouldn't use water to cook spaghetti squash in the microwave. I actually haven't cooked it with a microwave, although I know some people do. I think oven roasting will give a drier texture, and yes it does resemble thin spaghetti.
I actually just tried this for the first time tonight. I microwaved it in a dish with 1/4 cup of water like the South Beach Diet book told me to. It came our similar to the consistency of sauerkraut. Is it supposed to be drier? Is it actually supposed to look like spaghetti? Maybe next time I will try roasting it dry in the microwave. It didn't taste bad though, despite looking like a hot dog topping.
Anna, don't really know, but I think spaghetti squash is something where there are a lot of ways to cook it, so that might be why. I know people who just microwave it, and they swear it turns out fine.
This looks REALLY yummy, I can't wait to make it! I've been looking around at spaghetti squash recipes and it seems like they all have different cooking instructions: cut side up, cut side down, with water, without water, 30 mins, 90 mins.
I saw that you suggested cut side up, with water for 50 mins. Do you know why there are so many other directions?
Another delicious recipe, Kalyn. Thanks!!
Renee, thanks for the tip.
Kalyn,
You speed up the process, you can microwave the spaghetti squash, then use the rest of the recipe. Pierce squash in several places, place on paper towel, then microwave uncovered for about 15-20 minutes, turning over once during cooking time. Let cool 10 minutes, then cut in half, remove seeds and fibers.
I was hooked on almost this exact recipe for MONTHS. I’d have it a few times a week as my main dinner. Except I use feta cheese. Give that a try… awwwwesome!
Realgoldn, I’ve never tried freezing spaghetti squash. I’ve frozen other kinds of winter squash though and the results are usually not too good for plain squash. It will freeze okay as part of a soup or stew, but for plain squash the frozen squash gets pretty waterey. I doubt that spaghetti squash will be that great frozen, but if you try it please let us know how it turns out.
can you freeze squash if so should it be before or after cooking
Man i dont have any pesto
Kalyn, I’m not sure why it’s never occurred to me to twice-bake spaghetti squash, but this recipe sounds awesome! I don’t generally use it as a sub for pasta either — realistically, it’s NOT the same, and it does have that sweet flavor — but I do enjoy it a lot as a side, or even, with a good roasted tomato sauce, as a main dish. I’m going to have to give this a try — one of the things I don’t like about it is that sometimes it can give off tons of water. I’m guessing twice-baking it eliminates some of that.
That looks like a nice way to enjoy some spaghetti squash.
Kalyn: This looks delicious. It could be served as a light lunch or as a side dish. I’d like to serve spaghetti squash more often, but I really never know what to do with it. Thanks for sharing. 😀
Sarah, hope you like it!
Debbi, nothing beats growing your own veggies! Good luck with that project.
Thanks for the recipe! I love spaghetti squash! I hope to talk BF into putting it into our garden this year! I normally eat it with just butter and Parm cheese, either alone or as a side..have sometimes used it as a pasta sub. I can’t wait to try this!!
That looks divine! I love spaghetti squash — especially with tomatoes and garlic on top. Mmmm! I am going to have to add this to my to-try list.
TW, thanks. I have to admit, I’ve made some pretty bland versions of spaghetti squash myself. It definitely needs something to spice it up!
I love spaghetti squash and got it several times from my CSA last summer. I’ve always struggled a bit with the seasoning .. sometimes it’s too bland, and other times, I over compensate and it’s too spicey. This strikes me as a delicious balance.
What a day of running around I’ve had; hence no responding to comments until now. I do read and appreciate them all though. Glad to know so many people like spaghetti squash. I was shocked recently to discover it’s phase one for South Beach. Lydia, it keeps for months and months. Definitely going to grow it again next year!
Spaghetti squash was such a fad food for a while — I remember so many dinner parties where the host made “spaghetti and meatballs” with spaghetti squash. So much better to let it be the wonderful vegetable it is! I’m jealous that you have your own garden-grown squash. How long will it keep after harvest?
This sounds amazing 🙂 I am now on Phase 2 and looking for variety in my menu.
Thanks for the great recipe!
I am wanting to try spaghetti squash and this sounds like the right recipe to use!Pesto and cheese, yum!
I love Spaghetti Squash, and we’ve got perfect weather for it right now in SoCal!
Oh, I love the sound of that! After my hilariously bungled attempt at roasted spaghetti squash with the skin on, I am keen to try another recipe – and the flavours in this one sound perfect!
Good morning Kalyn,
I was happy to see that one of my favorites, spaghetti squash, is healthy too. I usually just roast this as you started it, but add a little butter to the herbs and then just scrape out the squash for a side. And I usually eat the leftover squash for breakfast (cold) I love it so much. Thanks for this variation; my husband will be happy with the change!
This sounds great. I can’t wait to try it.
I love spaghetti squash…will love making this recipe. Thanks-didn’t know it was that good for you too.
I just love the taste.
This is actually perfectly timed because just last night I was looking for spaghetti squash recipes. This looks great!
Spaghetti squash was always on our table. I love the addition of pesto and Parmesan too:D
my mama bought spaghetti squash one time, but it went bad before we could eat it 🙁