Pesto Spaghetti Squash

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 144.1
  • Total Fat: 8.8 g
  • Cholesterol: 7.3 mg
  • Sodium: 576.7 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 3.2 g
  • Protein: 5.8 g

View full nutritional breakdown of Pesto Spaghetti Squash calories by ingredient
Report Inappropriate Recipe

Submitted by:


A delicious way to NOT eat carb-o-licious pasta!! A delicious way to NOT eat carb-o-licious pasta!!
Number of Servings: 4


    1 large spaghetti squash
    1 entire recipe of Pesto Concentrate (link in recipe)
    1 4 oz can sliced black olives
    1/4 cup grated/shredded Parmesan cheese

    Large pot of boiling water, if needed (see notes)


I didn't have any, but this recipe would be wonderful with halved cherry tomatoes and diced bell peppers!


Recipe for the pesto concentrate can be found here - add to your other recipes!!

For the squash - cut squash in half lengthwise, place cut side down in a rimmed baking sheet with 1/2" water. Roast at 350 for 1.5 hours or until fork tender. Cool slightly then scrape out spaghetti threads with a fork. This can be prepared ahead of time. Spread out the squash on the baking sheet or a sheet or foil to cool before refrigerating, or holding for dinner.

Bring a large pot of water to boil.

Just before dinner, pour the cooked spaghetti squash into the boiling water. Bring to a boil for just 1 minute, then drain like regular pasta - RESERVING 1 CUP OF THE HOT WATER!!

In the bottom of the serving bowl, place all the pesto concentrate (1/4 cup total) and 1/4 cup of hot water. Whisk well until thinner and blended. Add in the squash, olives and Parmesan cheese. Toss gently until evenly coated. Add more water to thin if desired.

Serving Size: Makes 4 servings, 1 cup each

Rate This Recipe