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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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42 comments on “Pesto Spaghetti Squash with Tomatoes”

  1. Fresh basil is not available here. If I have to use jarred pesto sauce, how much would I use for this recipe and what would omit because of it?

  2. Will you tell me why this is not gluten-free? The only ingredient I can figure is the grated Parmigiano-Reggiano, as I understand there is gluten in an additive to cheeses that are sold already grated, sliced, and such. Otherwise, I cannot figure out why this is not labeled as gluten-free. If the cheese is the only reason for not classifying this as GF, I will simply buy a hunk of Parmigiano and grate it myself.

  3. This was VERY good. Thank you for posting it. I added walnuts, sun-dried tomatoes (NOT oil packed) and nutritional yeast INSTEAD OF PARM REG……Soooooo delicious!:-)

  4. Gina, this was awesome! It was the tastiest thing I've made in a while. I also made the pan-seared shrimp tonight and as always, it was another ridiculously delicious meal. Thank you so much for your wonderful recipes!

  5. I made this tonight & added zuccini, mushrooms, spinach & some chicken as well as the tomato. It was fantastic!

  6. Just made this tonight to use up some basil from my garden. I am not a huge spaghetti squash fan, but this was DELISH! Definitely a keeper for us. I used TJ's garlic olive oil along with the small clove because we are big garlic people…..I think that made the pesto even better for us. Great recipe as usual, Gina:)

  7. I just made this recipe and it was AMAZING! How fun is spaghetti squash?!? The pesto is to die for and I'll definitely use it for other things as well. Thanks!

  8. Avatar photo
    Gina @ Skinnytaste

    No, I haven't seen WW recipe for pesto, but I have made it with chicken broth instead of oil. This is good when serving it with pasta to cut back on the points, but since spaghetti squash is so low in points, this is a great way to eat your daily does of healthy oils.

  9. i'm making this tonight! have you seen the WW pesto recipe? they use chicken broth to cut down on the olive oil and points. i think i'll try that… have a ton of basil in the garden, and i need to cut down on the points so i can eat more of it! 😉
    love your recipes! thanks so much for taking the time to do this!!! -AM

  10. I made this to go with grilled steak for dinner tonight and it's DELICIOUS! I've used spaghetti squash as 'pasta' with meat sauce before, but I like this version better. Doubled up on the garlic — yummers!

  11. Avatar photo
    d in houston

    LOVE the blog and really appreciate your time and effort. Picking up several ideas every time I visit.

  12. Avatar photo
    Gina @ Skinnytaste

    @Lisa, I get the smaller ones. The microwave really works well and I don't cook much in the microwave. You would be surprised. The hardest part is getting the knife through it to cut it in half!

  13. Hey Gina, You totally added Spagetti Squash into my favorites…:) what is your trick to finding the right one? Sometimes, I will roast it and it come out too firm even after a hour in the oven ?

  14. Yum Yum. Is the pesto serving 1/4 of the recipe and more spag squash? I usually eat 1/4 of the spag squash which is TONSSSSS.
    Thank you SO much for this blog, I check it daily.

  15. Avatar photo
    Gina @ Skinnytaste

    I had this with grilled chicken kabobs last night. Grilled shrimp kabobs would be nice too. 🙂

  16. Ah this look great! I've never cooked with spaghetti squash before, but I've always wanted to try it out. Thanks!

  17. Not Gina but I"ve made pesto with spinach before and it was quite yummy. This looks great! We love Spag squash, will be making this for sure.

  18. Avatar photo
    Gina @ Skinnytaste

    @Elizabeth, I would love to have a book someday too. Who knows!

    I've never made pesto with Spinach, I've used arugula and I've used scapes. Give it a try, it might be good.

  19. Avatar photo
    Gina @ Skinnytaste

    Sorry! No mozzarella, it made the points too high so I didn't use. Forgot to take it out of the directions. If you want to splurge, add some part skim mozzarella, delicious!!

    Yes, all you do is use a fork, very easy!! It naturally has the texture of spaghetti.

    The serving size is a little over 1/2 cup because the tomatoes and pesto add to it. Divide it in 4 equal servings. About 3/4 cup.

  20. Avatar photo
    Elizabeth Miller

    I have made a few of your recipes and love them all…awesome blog, and I hope you are able to publish a book someday!

    Quick question: In your picture, the squash almost looks like it's the same shape as a long rice. How did you get it to look that way? I see your directions say to use a fork…is that all you did?

    Thanks 🙂

  21. Ooh, this one sounds awesome! I'm in love with pesto right now. Put it on anything and I'll eat it!

  22. Hi Gina, is the serving size only a half cup? Since you only use two cups of squash and the serving size is 4?

  23. I bet it's the olive oil (though it's great for you, it does have a lot of fat and calories. ) The cheese, too would "take up" some points.
    I can't wait to try this – I've got fresh basil in my garden that I haven't done much with

  24. This looks great!! I love spag squash and pesto..what a great combo..
    Question?
    Spag squash is 0 pts right..so is the pesto sauce 4 pts? Please clarify b/c I haven't been counting the squash in the past for any pts and I wouldn't have thought the pesto was so hight?
    thanks.. love your site

  25. Avatar photo
    Weight Loss Tips

    We are not quite into our squash season here in Ontario yet, will put your recipe aside until the season comes. Will be wonderful with fresh spaghetti squash right out of the garden. Thanks for sharing.