Pesto Spaghetti Squash

I’ve really learned a lot about my tastes in the last few years as I’ve learned how to cook.  If someone would have asked me what a spaghetti squash was a couple of years ago, I would have looked at them blankly and said something along the lines of *I don’t know…gross*

But now?  I love me some spaghetti squash.  It’s got the richness and flavor of squash with the texture and ability to fill your tummy of a good ol’ bowl of pasta.  And Hubby loves pasta.  So as I try to figure out some good meals that will please both of us and keep us from having to hide that extra roll under our winter sweaters, I thought that I would fix some spaghetti squash, pasta style.

And the result was pure deliciousness, that was just as filling as a big bowl of spaghetti.

5.0 from 1 reviews
Twice Baked Pesto Spaghetti Squash
Recipe type: Entree, Side Dish
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
  • 1 spaghetti squash, halved lengthwise, de-seeded
  • 1 t garlic powder
  • ½ t salt
  • ½ t pepper
  • 2 T pre-made pesto
  • ½ cup grated Parmesan, plus some to top
  • 2 T fresh basil, chopped finely, plus some to top
  • 3 T pine nuts, plus some to top
  1. Preheat oven to 400 degrees.
  2. Place the cut, de-seeded squash face down in a pyrex with just enough water to cover the bottom of the pyrex and bake for about 40 minutes.
  3. Remove from the oven and let cool for 10 minutes so you don't burn yourself.
  4. Turn squash face up and scrape them with a fork to remove the spaghetti like flesh.
  5. Combine in a bowl with salt, pepper, garlic powder, pesto, Parmesan, basil, and pine nuts.
  6. Garnish with basil, Parm, and pine nuts and serve immediately.

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  1. Perfect combination-looks delicious!

  2. I have a Spaghetti Squash that is just waiting for this recipe, it looks awesome! Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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