Spaghetti Squash with Pesto

Fresh pesto with warm spaghetti squash noodles is an incredible ‘pasta’ dish for any meal.


  • 1 cooked spaghetti squash
  • 2 cups tightly packed basil
  • ⅓ cup raw walnuts or pine nuts
  • ½ cup extra virgin olive oil
  • 3 cloves of garlic
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • Healthy pinch of black pepper
  • 3 tablespoon Parmesan cheese


Poke whole spaghetti squash several times with a sharp knife to let steam escape. Place whole squash in microwave and cook for 10 minutes. If not fork tender, cook in two-minute increments until easily pierced with fork. Using potholders, remove squash from microwave, cut in half lengthwise and scoop out seeds. Use a fork to separate the strands.

Blend all remaining  ingredients except the oil in a food processor. Once well combined, let the food processor continue to run and slowly drizzle oil into the port. Once smooth, spoon over cooked spaghetti squash and serve.
a tasty looking bowl of spaghetti squash with pesto

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