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Pesto Spaghetti Squash with Tomatoes

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I make this Pesto Spaghetti Squash with Tomatoes when my garden is full of basil with my homemade pesto. My husband called this “squashta” since I also make this with pasta.

Pesto Spaghetti Squash

Pesto Spaghetti Squash with Tomatoes

Spaghetti Squash with Pesto and Tomatoes is a great summer side dish or meatless main dish recipe. If you want to add protein, cook some shrimp or chicken breast and add it on top. A few more spaghetti squash recipes I love are Baked Spaghetti Squash and Cheese, and Turkey Taco Spaghetti Squash Boats.

Pesto Spaghetti Squash with Tomatoes

Using spaghetti squash in place of pasta is a great lower carb alternative. Does spaghetti squash taste like pasta? No, but the spaghetti like strands are a great vessel for your favorite pasta sauce. You can bake the spaghetti squash in the oven or make it in the microwave if you don’t want to heat up the kitchen.

Ingredients

This easy recipe has just 6 ingredients, not counting salt and pepper.

  • 1 medium spaghetti squash
  • fresh basil leaves
  • fresh garlic
  • extra virgin olive oil
  • grated Parmigiano-Reggiano or Pecorino Romano
  • kosher salt and fresh pepper, to taste
  • medium tomato, diced

How To Make Spaghetti Squash with Pesto

  1. Cut the spaghetti squash in half lengthwise, scoop out seeds and fibers.
  2. Stab the squash all over with a knife. Place in a microwave safe dish and cover. Microwave 8-9 minutes, until the skin gives.
  3. Remove from the microwave and scoop out flesh with a fork into a large bowl.
  4. Meanwhile, in a small blender combine basil, garlic, Parmesan cheese, kosher salt a pepper and pulse, add the olive oil and puree until smooth, careful not to over-process.
  5. Combine pesto with two cups of the spaghetti squash (save any remaining squash for another recipe).
  6. Add tomatoes and season with additional salt and pepper.

How to microwave Spaghetti Squash:

You can cook spaghetti squash using the microwave. Cut the squash in half length wise and scoop out the seeds and fibers. Place the squash in a microwave safe dish and cover it. Cook for 8-9 minutes ( or more if it’s a larger squash). Once heated, using a fork, scoop out the flesh. You can also roast the spaghetti squash.

Spaghetti Squash with Pesto

More Spaghetti Squash Recipes:

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Spaghetti Squash Pesto with Tomatoes

5 from 10 votes
5
Cals:165
Protein:2.5
Carbs:7
Fat:15
I make this Pesto Spaghetti Squash with Tomatoes when my garden is full of basil with my homemade pesto. My husband called this "squashta" since I also make this with pasta.
Course: Dinner, Side Dish
Cuisine: American
Pesto Spaghetti Squash
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Yield: 4 servings

Ingredients

  • 1 medium spaghetti squash
  • 15 large basil leaves
  • 1 small clove garlic
  • 1/4 cup olive oil
  • 3 tbsp Parmigiano-Reggiano, grated, plus more for topping
  • kosher salt and fresh pepper, to taste
  • 1 medium tomato, diced

Instructions

  • Cut squash in half lengthwise, scoop out seeds and fibers.
  • Place in a microwave safe dish and cover. Microwave 8-9 minutes.
  • Remove from the microwave and scoop out flesh with a fork into a large bowl.
  • Meanwhile, In a small blender combine basil, garlic, olive oil, parmesan cheese, salt a pepper and puree until smooth.
  • Combine pesto with two cups spaghetti squash (save any remaining squash for another recipe).
  • Add tomatoes and season with additional salt and pepper.

Last Step:

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Nutrition

Calories: 165 kcal, Carbohydrates: 7 g, Protein: 2.5 g, Fat: 15 g, Saturated Fat: 2.5 g, Cholesterol: 3 mg, Sodium: 90 mg, Fiber: 1.5 g, Sugar: 2 g

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