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Horizontal image of a white plate with shredded yellow vegetables in a light green sauce next to cheese, a red towel, and a fork.

Pesto Spaghetti Squash

  • Author: Fanny Slater
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x


This quick supper tangles oven-roasted al dente strands of spaghetti squash with buttery, scratch-made basil and parsley pesto.


  • 1 large spaghetti squash, halved lengthwise and seeded (about 4 lbs)
  • 1/4 cup plus 2 tablespoons olive oil, divided
  • 1 teaspoon coarse kosher salt, divided, plus more to taste
  • 1/2 teaspoon ground black pepper, divided, plus more to taste
  • 3 large cloves garlic, peeled
  • 1/4 cup pine nuts, toasted
  • 1/2 cup lightly packed fresh parsley leaves
  • 1 cup packed fresh basil leaves, plus more for garnish
  • 1/4 cup grated parmesan cheese, plus more for garnish
  • 1 tablespoon freshly squeezed lemon juice


  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
  2. Drizzle the interior of the squash with 2 tablespoons of the oil. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
  3. Place the squash halves cut side down on the prepared baking sheet. Bake until fork-tender, about 25-30 minutes. Set aside to cool.
  4. In the bowl of a food processor, puree the garlic, toasted pine nuts, parsley, basil, parmesan, lemon juice, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. 
  5. With the motor still running, slowly stream in the olive oil. The mixture will be smooth and velvety. Season to taste with additional salt if necessary.
  6. Using a fork, shred the flesh of the squash and transfer it to a large bowl. Toss the strands with the pesto, season to taste with salt and pepper, and then divide among bowls. Garnish with the additional parmesan and basil, and serve.
  • Category: Squash
  • Method: Baking
  • Cuisine: Vegetarian

Keywords: pesto, spaghetti squash, vegetarian