Craving a comforting, pasta-like dish without the carbs? This Cheesy Spaghetti Squash with Basil Pesto is your answer! We’re swapping traditional noodles for tender, stringy spaghetti squash and tossing it in a vibrant, homemade basil pesto. Baked to golden, cheesy perfection, it’s a satisfying and incredibly flavorful meal that will have everyone asking for seconds. Let’s get cooking!
Ingredients
• For the Basil Pesto
• ¼ cup (35g) pine nuts or cashews
• 1 large garlic clove
• 1 cup (30g) fresh basil leaves, packed
• ¼ cup (60ml) extra virgin olive oil
• ¼ cup (25g) freshly grated Parmesan cheese
• ¼ tsp ground black pepper
• ½ tsp salt
• For the Spaghetti Squash
• 1 large (about 5 lbs / 2.3 kg) spaghetti squash
• 2 tbsp (30ml) olive oil
• 2 tbsp Italian herb blend
• Salt and ground pepper to taste
• 3 tbsp (45g) basil pesto (from recipe above)
• 1¼ cups (125g) coarsely grated Parmesan cheese, divided
Instructions
1. Make the Pesto: In a food processor, combine the pine nuts, garlic, basil, ¼ cup of Parmesan cheese, salt, and pepper. Pulse until coarsely chopped.
2. With the processor running, slowly stream in the ¼ cup of olive oil until the pesto is smooth and emulsified. Set aside.
3. Preheat Oven & Prep Squash: Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
4. Season & Roast: Rub the insides of the squash halves with 2 tbsp of olive oil and sprinkle with the Italian herb blend, salt, and pepper. Place them cut-side down on a baking sheet.
5. Bake for 45-50 minutes, or until the squash is tender and can be easily pierced with a fork.
6. Let the squash cool for a few minutes until it’s safe to handle. Use a fork to scrape the flesh into long strands, placing them in a large bowl.
7. Combine : To the bowl with the squash strands, add 3 tbsp of the prepared basil pesto and 1 cup of the Parmesan cheese. Season with additional salt and pepper to taste and mix well to combine.
8. Final Bake: Transfer the mixture to a gratin or baking dish. Sprinkle the remaining ¼ cup of Parmesan cheese over the top.
9. Bake for 25-30 minutes, or until the top is golden brown and bubbly.
10. Serve immediately and enjoy!
Nutritional Information
• Please note that the provided is an estimate and can vary based on the specific and quantities used. This recipe is low-carb, gluten-free, and keto-friendly.
Pro Tips
• for Success
• Easier Squash Prep:** Spaghetti squash can be tough to cut! To soften the skin, pierce it a few times with a knife and microwave for 4-5 minutes before slicing it in half.
• Toast Your Nuts:** For a deeper, richer flavor in your pesto, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly golden.
• Protein Boost:** Turn this into a complete meal by adding shredded rotisserie chicken, cooked shrimp, or white beans when you mix the squash with the pesto.
• Pesto Perfection:** Have leftover pesto? Freeze it in an ice cube tray for perfectly portioned amounts to use in future recipes! Just top with a thin layer of olive oil before freezing to prevent browning.
FAQ
Q: How do I make spaghetti squash easier to cut
A: To soften the tough skin of a spaghetti squash, pierce it a few times with a knife and then microwave it for 4-5 minutes. This will make it much easier and safer to slice in half.
Q: Is this cheesy spaghetti squash recipe keto-friendly
A: Yes, this recipe is designed to be low-carb, gluten-free, and keto-friendly, making it a perfect substitute for traditional pasta dishes.
Q: Can I add protein to this dish
A: Absolutely. To make this a more complete meal, you can add shredded rotisserie chicken, cooked shrimp, or white beans when you mix the spaghetti squash strands with the pesto and cheese.
Q: What can I do with leftover basil pesto
A: You can freeze leftover pesto for future use. A great tip is to freeze it in an ice cube tray for perfectly portioned amounts. Cover the pesto with a thin layer of olive oil before freezing to keep it from browning.
