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.

How to cook 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.

More Spaghetti Squash Recipes:

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
5
5
SP
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
Blue Smart Points: 5
Green Smart Points: 5
Purple Smart 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