Pesto Spaghetti Squash with Tomatoes

Pesto Spaghetti Squash with Tomatoes – My garden is full of basil and my favorite thing to make with it in the summer is pesto. My husband called this “squashta” since I usually make this with pasta.

Pesto Spaghetti Squash with Tomatoes – My garden is full of basil and my favorite thing to make with it in the summer is pesto. My husband called this "squashta" since I usually make this with pasta.Pesto Spaghetti Squash with Tomatoes

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.

Using spaghetti squash instead of pasta is a great lower carb alternative to pasta. I made the squash in the microwave so I wouldn’t heat up my kitchen with these 90 degree days we are having here in New York but if you live somewhere cooler, you could also roast it.

Pesto Spaghetti Squash with Tomatoes – My garden is full of basil and my favorite thing to make with it in the summer is pesto. My husband called this "squashta" since I usually make this with pasta.
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Spaghetti Squash Pesto with Tomatoes

5
Freestyle Points
165.4
Calories
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Yield: 4 servings
COURSE: Side Dish
CUISINE: American
Pesto Spaghetti Squash with Tomatoes – My garden is full of basil and my favorite thing to make with it in the summer is pesto. My husband called this "squashta" since I usually make this with pasta.

Ingredients

  • 1 small spaghetti squash
  • 15 large basil leaves
  • 1 small clove garlic
  • 1/4 cup olive oil
  • 3 tbsp Parmigiano-Reggiano
  • salt and fresh pepper
  • 1 to mato, 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.
  • 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

Serving: 1/4th, Calories: 165.4kcal, Carbohydrates: 6.9g, Protein: 2.4g, Fat: 14.9g, Saturated Fat: 2.6g, Cholesterol: 3mg, Sodium: 86.7mg, Fiber: 1.5g, Sugar: 2g
Freestyle Points: 5
Points: +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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