Spaghetti Squash with Pesto – Two Peas & Their Pod

I think spaghetti squash is a very underrated vegetable. It is one of my favorites and I think everyone needs to love it too, ha! It’s nutritious, delicious, and easy to make. It’s also a good substitute for pasta if you are eating gluten-free or limiting carbs.

If you haven’t tried spaghetti squash, I strongly suggest you try it by starting with this spaghetti squash recipe. Every time I make it, it gets rave reviews…even from kids! Spaghetti Squash with pesto, fresh mozzarella cheese, and roasted tomatoes is a dinner winner!

I love this recipe because it is made on one sheet pan. After you roast the spaghetti squash and tomatoes, you fill the squash with basil pesto and fresh mozzarella cheese. The squash goes back in the oven so the cheese can get all melty. Top with the roasted tomatoes and dig in!

Spaghetti squash boats are the best! I love that you can eat right out of the spaghetti squash and the flavors are SO good! This is one of my favorite vegetarian dinners and I hope you love it too!

5-Ingredient Recipe

You only need five ingredients to make this recipe! Talk about a dinner winner!

• Spaghetti squash- Pick a ripe spaghetti squash that is firm, golden yellow or dark yellow, and doesn’t have any spots.
• Olive oil- You need a little olive oil to drizzle over the squash before it goes in the oven.
• Basil pesto- I use my homemade basil pesto, but can use your favorite store bought pesto. I always have my pesto in the freezer, so it makes this recipe super easy.
• Tomatoes- Use cherry or grape tomatoes! They are small, sweet, and juicy!

How to Cut Spaghetti Squash

Spaghetti squash has thick, tough skin and can be a little difficult to cut. Make sure you use a sharp chef’s knife and a cutting board that is on a flat surface. You don’t want it rocking or wobbling.

• Cut the squash from end to end. Pierce the knife into the middle of the spaghetti squash and and cut it from end to end, lengthwise. Use your muscles:) Carefully slide the knife out out the squash, then pull each half apart.
• Remove the seeds. Use a big spoon to scrape out the seeds and the stringy pieces. Discard the seeds.
• Pro Tip! If you are struggling and the squash is too hard to cut through, you can pierce the squash with a knife, down the middle, where you want to cut. Place it into the microwave for just a couple of minutes to soften the squash. Don’t cook it for too long or the squash will get too soft and then mushy in the oven. Remove the squash from the microwave and cut it down the center.

How to Make Spaghetti Squash

• Preheat the oven to 400 degrees F. Line a large baking sheet with foil so the clean up is easy!
• Brush the insides of the squash with a little olive oil and sprinkle with a little salt and pepper. Place cut-side down on one side of the prepared baking sheet. Roast for 20 minutes.
• While the squash is roasting, place the tomatoes in a medium bowl. Drizzle with the remaining olive oil and season with salt and pepper. Toss until all the tomatoes are well coated.
• Remove the pan from the oven and place the tomatoes on the other side of the pan. Return to the oven and roast until the tomatoes are soft and start to burst and the spaghetti squash pierces easily when a knife is inserted into the skin and flesh. Don’t over cook or the squash will be mushy and we don’t want that!
• Remove from the oven and preheat the oven to broil. Place the tomatoes in a bowl.
• Flip the squash over on the pan and gently run a fork down the flesh, creating strands that are similar to spaghetti. Add the pesto (1 tablespoon per half) and use the fork to “fluff” the strands and mix in the pesto.
• Top each squash half with mozzarella cheese and return the pan to the oven. Cook for a few minutes until the cheese melts.
• Top with roasted tomatoes, crushed red pepper flakes, and basil.

How to Serve

Clean up is a breeze, especially because the spaghetti squash also ends up being the serving dish. After it’s roasted, it turns into a bowl or boat for the pesto, mozzarella cheese, and tomatoes. Of course, you can spoon out the squash and serve on a plate or in a bowl.

You can serve with garlic bread, a simple green salad, skillet or roasted green beans, roasted broccoli, roasted carrots, squash sauté, or grilled zucchini.

More Vegetarian Dinner Recipes

Vegetarian

Spaghetti Squash with Pesto, Mozzarella, & Roasted Tomatoes

Spaghetti Squash with Pesto, Mozzarella, and Roasted Tomatoes is an easy and delicious vegetarian meal that is perfect for summer, fall, or anytime!

• 1 large spaghetti squash
• 1 pint grape or cherry tomatoes
• 2 tablespoons olive oil, divided
• Kosher salt and black pepper, to taste
• 2 tablespoons pesto, can use store bought
• 4 ounces fresh mozzarella cheese, shredded
• Garnish: crushed red pepper flakes and freshly chopped basil

• Preheat oven to 400 degrees F and line a large baking sheet with foil.

• Use a sharp knife to carefully cut the spaghetti squash in half lengthwise. Use a big spoon to scrape out the seeds and the stringy pieces. Discard.

• Brush the insides of the squash with 1 tablespoon of the olive oil and sprinkle with a little salt and pepper. Place cut-side down on one side of the prepared baking sheet. Roast for 20 minutes.

• Meanwhile, place the tomatoes in a medium bowl. Drizzle with the remaining olive oil and season with salt and pepper. Toss until all the tomatoes are well coated.

• Remove the pan from the oven and place the tomatoes on the other side of the pan. Return to the oven and roast for 15-20 minutes, or until tomatoes are soft and start to burst and the spaghetti squash pierces easily when a knife is inserted into the skin and flesh.

• Remove from the oven and preheat the oven to broil. Place the tomatoes in a bowl.

• Flip the squash over on the pan and gently run a fork down the flesh, creating strands. Add the pesto (1 tablespoon per half) and use the fork to “fluff” the strands and mix in the pesto.

• Top each squash half with mozzarella cheese and return the pan to the oven. Cook for 2-4 minutes, or until the cheese melts.

• Top with roasted tomatoes, crushed red pepper flakes, and basil. Serve immediately.

Calories: 258kcal, Carbohydrates: 22g, Protein: 9g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 23mg, Sodium: 295mg, Potassium: 563mg, Fiber: 5g, Sugar: 8g, Vitamin A: 1618IU, Vitamin C: 21mg, Calcium: 223mg, Iron: 1mg

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

Photos by Mogwai Soup