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A spaghetti squash shown prepared with pesto, tomatoes, walnuts, and parmesan, on a white platter.
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5 from 1 vote

Pesto Spaghetti Squash

A delicious way to serve low carb spaghetti squash, this dish has tons of flavor and healthy fats. Take a baked squash and toss it with your favorite pesto, and then add some optional toppings for extra flavor and texture.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: Italian
Keyword: how to bake a spaghetti squash, keto spaghetti squash, pesto spaghetti squash
Servings: 6 people
Calories: 176kcal

Ingredients

  • 1 spaghetti squash
  • 2 tablespoon avocado oil divided
  • sea salt to taste
  • black pepper to taste
  • 1 cup cherry tomatoes
  • 1/2 cup pesto more or less, depending on size of squash
  • walnuts chopped, to garnish, optional
  • parmesan cheese to garnish, optional

Instructions

  • Preheat oven to 400º F. Line a baking tray with a silicone baking mat, if desired, and set aside.
  • Cut spaghetti squash in half, and scoop seeds and pith out and discard.
  • Season the squash with avocado oil, salt and pepper. Place the squash flesh-side down on the baking tray. Bake squash for 45 minutes to an hour, depending on the size of the squash. The squash is ready when the strands easily pull away from the skin, but do not yet break, which means the squash is overcooked.
  • Add tomatoes to a baking dish, and drizzle with 1 tablespoon of avocado oil, salt and pepper. Add to the oven the last 10 minutes or so while the squash is still baking. The tomatoes are done when they've begun to burst.
  • Pull the strands of the squash away from the skin. Toss the strands of squash with the pesto to evenly coat. Add more or less, to taste, depending on size of the squash.
  • Top the squash with burst tomatoes, and optionally with parmesan cheese and walnuts.

Video

Notes

Make this faster: If you need to prepare this dish quicker, slice the squash into half moons about 1 inch thick, and lay them out on a baking tray in an even layer. The squash will take about 25 minutes to bake when cut in smaller pieces.
About Pesto: Making homemade pesto is the best way to control the ingredients. A lot of store bought pestos use inflammatory seed oils. Try finding one that uses pure olive oil, or make your own pesto.
Make this a meal: Chicken, salmon, shrimp, scallops, or white fish like cod or halibut are all great protein options to serve with this dish.

Nutrition

Calories: 176kcal | Carbohydrates: 14g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 223mg | Potassium: 228mg | Fiber: 3g | Sugar: 6g | Vitamin A: 731IU | Vitamin C: 9mg | Calcium: 73mg | Iron: 1mg