Pesto Spaghetti Squash
Twice-baked Pesto Spaghetti Squash topped with Parmesan is a delicious idea that’s perfect for a low-carb meatless meal or a cheesy side dish.
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!
And spaghetti squash shows up in the garden about the time you’ve been making Pesto and storing it in the freezer, although if you don’t have any homemade pesto you can certainly use my favorite pesto in a jar for this recipe.
What ingredients do you need for this 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
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:
(Scroll down for complete printable recipe with nutritional information.)
- 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 2022.
78 Comments on “Pesto Spaghetti Squash”
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 🙁