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”
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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!