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 with Tomatoes
Pesto Spaghetti Squash with Tomatoes

Pesto Spaghetti Squash with Tomatoes is a great side dish or meatless main dish recipe. A few more spaghetti squash recipes I love are Beef and Mushroom Ragu Spaghetti Squash, Baked Spaghetti Squash and Cheese, and Turkey Taco Spaghetti Squash Boats.

Pesto Spaghetti Squash

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.

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:

Pesto Spaghetti Squash
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Spaghetti Squash Pesto with Tomatoes

165 Cals 2.5 Protein 7 Carbs 15 Fats
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Yield: 4 servings
COURSE: Dinner, Side Dish
CUISINE: American
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.

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.

Nutrition

Calories: 165kcal, Carbohydrates: 7g, Protein: 2.5g, Fat: 15g, Saturated Fat: 2.5g, Cholesterol: 3mg, Sodium: 90mg, Fiber: 1.5g, Sugar: 2g
WW Points Plus: 5
Keywords: how to cook spaghetti squash, pesto spaghetti squash, Pesto Spaghetti Squash with Tomatoes, spaghetti squash with pesto, vegan pasta dish

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37 comments

  1. This dish was delicious!!! Making it again tonight!!

  2. 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!:-)

  3. 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!

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

  5. Is this best served cold or warm? It looks delish!

  6. My mouth is watering……making this tonite!

    Colleen

  7. 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:)

  8. 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!

  9. I made this last night and it is yummy! This recipe is a keeper.

  10. 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.

  11. 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

  12. 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!

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

  14. Squashta?! I love that!! And I like substituting it for pasta as well–great recipe!

  15. @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!

  16. 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 ?