Get ready to level up your pasta game! We’re excited to share our collection of 18 creamy spaghetti squash pesto recipes with a twist. From classic combinations to bold and adventurous pairings, these dishes are sure to satisfy even the most discerning palates.
Whether you’re a vegetarian or vegan looking for new ways to enjoy plant-based protein, or a meat-lover seeking inspiration for your next dinner party, we’ve got you covered. Our recipes feature a variety of twists on traditional pesto, including roasted garlic and walnuts, grilled chicken and asparagus, and even sautéed mushrooms and thyme.
In the following pages, we’ll take you on a culinary journey through the world of spaghetti squash and pesto, showcasing dishes that are not only delicious but also easy to make. So go ahead, get creative in the kitchen, and experience the thrill of discovering your new favorite recipe!
Roasted Spaghetti Squash with Basil Pesto and Cherry Tomatoes
Roasted Spaghetti Squash with Basil Pesto and Cherry Tomatoes: A flavorful and nutritious vegetarian dish that’s perfect for a weeknight dinner or a special occasion.
Ingredients:
– 2 medium spaghetti squash (about 2 lbs)
– 1/4 cup olive oil
– Salt, to taste
– 1/4 cup fresh basil leaves
– 1/2 cup cherry tomatoes, halved
– 2 cloves garlic, minced
– 2 tbsp grated Parmesan cheese
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet lined with parchment paper, cut side up.
4. Drizzle the olive oil over the squash, then season with salt.
5. Roast the squash for 45-50 minutes, or until the flesh is tender and can be easily shredded with a fork.
6. While the squash is roasting, combine basil leaves, garlic, and Parmesan cheese in a food processor to make the pesto.
7. Once the squash is done, let it cool slightly before shredding it with a fork.
8. Toss the roasted squash with the basil pesto and cherry tomatoes.
Cooking time: 45-50 minutes
Spaghetti Squash Pesto Bake with Mozzarella and Pine Nuts
This creamy and flavorful dish combines the natural sweetness of spaghetti squash with the richness of pesto, mozzarella cheese, and toasted pine nuts. Perfect as a main course or side dish.
Ingredients:
– 2 medium spaghetti squash
– 1/4 cup pesto sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup toasted pine nuts
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise, scoop out the seeds, and place on a baking sheet lined with parchment paper.
3. Spread 2 tablespoons of pesto sauce over each squash half, followed by sprinkling with mozzarella cheese and toasted pine nuts.
4. Season with salt and pepper to taste.
5. Bake for 45-50 minutes or until the squash is tender and the cheese is melted and golden brown.
Cooking Time: 45-50 minutes
Garlic Parmesan Spaghetti Squash Pesto Toss
This recipe combines the comforting flavors of garlic parmesan with the nutritional benefits of spaghetti squash, all tied together with a creamy pesto sauce. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 2 medium spaghetti squash
– 3 cloves garlic, minced
– 1/4 cup olive oil
– 1/2 cup grated parmesan cheese
– 1/4 cup fresh basil leaves
– 1/4 cup pesto sauce
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out seeds.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1-2 minutes until fragrant.
3. Place squash halves in the skillet, cut side up. Cook for 5-7 minutes until tender.
4. Sprinkle parmesan cheese and basil leaves on top of squash. Drizzle with pesto sauce. Season with salt and pepper to taste.
5. Serve warm, garnished with additional basil leaves if desired.
Cooking Time: 20-25 minutes
Spaghetti Squash Pesto Alfredo with Grilled Chicken
Elevate your pasta game with this flavorful and nutritious twist on classic Alfredo sauce, featuring roasted spaghetti squash and grilled chicken. This recipe is perfect for a quick and satisfying dinner.
Ingredients:
– 1 large spaghetti squash
– 2 boneless, skinless chicken breasts
– 1/4 cup pesto
– 1/2 cup grated Parmesan cheese
– 1/4 cup unsalted butter
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and roast for 45 minutes, or until tender.
3. Grill chicken breasts for 5-6 minutes per side, or until cooked through.
4. In a large skillet, melt butter over medium heat. Whisk in pesto, Parmesan cheese, and heavy cream. Bring to a simmer and cook for 2-3 minutes, or until slightly thickened.
5. Slice the roasted spaghetti squash into “noodles” and toss with the Alfredo sauce.
6. Top with grilled chicken and garnish with parsley.
Cooking Time: 1 hour
Vegan Spaghetti Squash Pesto with Sun-Dried Tomatoes
A creative twist on traditional pasta dishes, this recipe combines the comfort of spaghetti squash with the bold flavors of pesto and sun-dried tomatoes.
Ingredients:
– 1 medium spaghetti squash
– 1/2 cup fresh basil leaves
– 1/4 cup pine nuts (or walnuts)
– 1/2 cup vegan parmesan cheese (such as nutritional yeast)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1/4 cup sun-dried tomatoes, chopped
Instructions:
1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and bake for 45 minutes, or until tender.
2. In a food processor, combine basil leaves, pine nuts, vegan parmesan cheese, garlic, salt, and pepper. Process until coarsely chopped.
3. With the processor running, slowly pour in olive oil through the top. Process until smooth pesto forms.
4. Add the chopped sun-dried tomatoes to the pesto and process until well combined.
5. Scoop the cooked spaghetti squash into a serving dish and toss with the pesto sauce.
Cooking Time: 45 minutes
Spaghetti Squash Pesto Pasta with Lemon Zest and Arugula
This recipe combines the nutty flavor of spaghetti squash with the brightness of lemon zest and the peppery taste of arugula, all wrapped up in a creamy pesto sauce.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 1/4 cup freshly made basil pesto
– 8 oz. pasta of your choice
– 2 tbsp. unsalted butter
– 2 cloves garlic, minced
– 2 tbsp. freshly squeezed lemon juice
– 1 tsp. grated lemon zest
– Salt and pepper to taste
– 4 cups arugula leaves
Instructions:
1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and bake for 45-50 minutes, or until tender.
2. Cook pasta according to package instructions. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute.
4. Add cooked squash, pesto, lemon juice, and zest. Toss everything together until well combined.
5. Combine cooked pasta with the squash mixture. Season with salt and pepper to taste.
6. Top with arugula leaves and serve immediately.
Cooking Time: 50-60 minutes
Creamy Avocado Pesto Spaghetti Squash
This recipe combines the creamy richness of avocado with the vibrant flavor of pesto, all wrapped up in a nutritious serving of spaghetti squash. A perfect vegan and gluten-free option for a quick weeknight dinner.
Ingredients:
– 1 medium-sized spaghetti squash (about 2 lbs)
– 1/4 cup freshly made basil pesto
– 1 ripe avocado, mashed
– 1 tablespoon olive oil
– Salt to taste
– Freshly grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast for 45-50 minutes or until tender and easily pierced with a fork.
5. In a large bowl, combine the roasted squash, pesto, and mashed avocado. Toss to coat.
6. Season with salt to taste. If using Parmesan cheese, sprinkle on top.
Cooking Time: 45-50 minutes
Spaghetti Squash Pesto with Roasted Garlic and Walnuts
This recipe combines the nutty flavor of spaghetti squash with the richness of roasted garlic, the creaminess of pesto, and the crunch of walnuts. Perfect for a vegetarian main course or as a side dish.
Ingredients:
– 1 medium spaghetti squash
– 2 heads of garlic, separated into individual cloves
– 1/4 cup freshly made pesto
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped walnuts
– Salt and pepper to taste
– Extra virgin olive oil for roasting
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Roast the garlic cloves in a small bowl with a drizzle of olive oil, salt, and pepper for 30-40 minutes or until soft and caramelized.
4. Toss the squash with olive oil, salt, and pepper, then roast for 45-50 minutes or until tender and easily shreds with a fork.
5. In a blender or food processor, combine roasted garlic, pesto, parsley, and walnuts. Blend until smooth.
6. Serve the spaghetti squash with the pesto mixture spooned over the top.
Cooking Time: 1 hour 15 minutes
Spicy Spaghetti Squash Pesto with Chili Flakes
Spicy Spaghetti Squash Pesto with Chili Flakes Recipe
Summary: This recipe combines the comfort of spaghetti squash with the bold flavors of pesto and a kick of heat from chili flakes. Perfect for a quick and satisfying weeknight dinner.
Ingredients:
– 1 medium spaghetti squash
– 2 cups fresh basil leaves
– 1/2 cup freshly grated Parmesan cheese
– 1/4 cup pine nuts
– 1/4 cup extra virgin olive oil
– 2 cloves garlic, minced
– 1/4 teaspoon chili flakes (adjust to desired level of heat)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. Place squash cut-side up on a baking sheet, drizzle with olive oil, and season with salt and pepper.
4. Roast for 30-40 minutes or until tender and caramelized.
5. In a blender or food processor, combine basil leaves, Parmesan cheese, pine nuts, garlic, and chili flakes.
6. Blend until smooth, adding more olive oil if needed to achieve desired consistency.
7. Serve the pesto over roasted spaghetti squash with some crusty bread on the side.
Cooking Time: 40-50 minutes
Spaghetti Squash Pesto with Grilled Shrimp and Asparagus
A flavorful and healthy twist on traditional pasta dishes, this recipe combines the natural sweetness of spaghetti squash with the savory flavors of pesto, grilled shrimp, and asparagus.
Ingredients:
– 1 medium spaghetti squash
– 1/2 cup freshly made pesto sauce ( basil, garlic, pine nuts, Parmesan, salt, and olive oil)
– 12 large shrimp, peeled and deveined
– 1 pound fresh asparagus, trimmed
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Cut the spaghetti squash in half lengthwise, scoop out seeds, and place on a baking sheet lined with parchment paper.
3. Roast the squash at 400°F for 45 minutes or until tender.
4. Grill the shrimp for 2-3 minutes per side, or until pink and cooked through.
5. Toss asparagus with olive oil, salt, and pepper; grill for 3-4 minutes or until tender.
6. Top roasted squash with pesto sauce, grilled shrimp, and asparagus. Sprinkle with Parmesan cheese (if using). Serve immediately.
Cooking Time: 60 minutes
Spinach and Kale Pesto Spaghetti Squash
Elevate your pasta game with this nutritious and flavorful Spinach and Kale Pesto Spaghetti Squash recipe! By replacing traditional noodles with roasted spaghetti squash, you’ll get a deliciously healthy twist on a classic dish.
Ingredients:
– 2 medium spaghetti squash
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1 cup chopped kale leaves
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out seeds, and place on a baking sheet.
2. Roast the squash for 45 minutes or until tender. Let it cool slightly.
3. In a blender or food processor, combine garlic, spinach, kale, Parmesan cheese, salt, pepper, and lemon juice. Blend until smooth.
4. Scrape the flesh of the roasted squash into a bowl and add the pesto sauce. Toss to combine.
5. Serve hot, garnished with additional Parmesan cheese and lemon wedges if desired.
Cooking Time: 45 minutes (plus prep time)
Spaghetti Squash Pesto with Burrata and Fresh Basil
Transform traditional spaghetti into a vibrant and flavorful fall dish by substituting it with spaghetti squash. This recipe combines the comforting warmth of pesto sauce with creamy burrata cheese and fragrant fresh basil.
Ingredients:
– 1 medium spaghetti squash
– 1/4 cup freshly made pesto sauce (see notes)
– 1 ball burrata cheese, torn into small pieces
– 1/4 cup chopped fresh basil leaves
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. Place the squash halves on a baking sheet, cut side up, and roast for 30-40 minutes or until tender.
4. While the squash is roasting, prepare the pesto sauce according to your preference (see notes).
5. Once the squash is cooked, use a fork to scrape out the flesh into spaghetti-like strands.
6. Combine the roasted squash with the pesto sauce and toss to coat.
7. Top the squash mixture with torn burrata cheese and sprinkle with chopped fresh basil leaves.
8. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Lemon Garlic Spaghetti Squash Pesto with Toasted Almonds
This vibrant and flavorful recipe combines the natural sweetness of spaghetti squash with the brightness of lemon, pungency of garlic, and nuttiness of toasted almonds. Perfect as a main course or side dish, it’s sure to become a new favorite.
Ingredients:
– 2 medium spaghetti squash
– 1/4 cup freshly made pesto (see note)
– 2 cloves garlic, minced
– 2 tablespoons lemon juice
– 1/4 cup toasted almonds
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out seeds.
3. Place squash on a baking sheet, cut side up, and roast for 45-50 minutes or until tender.
4. In a bowl, combine pesto, garlic, and lemon juice. Stir to combine.
5. Once squash is cooked, use a fork to scrape out the flesh into long strands.
6. Toss spaghetti squash with the pesto mixture, salt, and pepper.
7. Sprinkle toasted almonds on top and serve.
Cooking Time: 50 minutes
Spaghetti Squash Pesto with Roasted Red Peppers and Feta
Elevate your pasta game with this flavorful and nutritious recipe, featuring roasted red peppers, creamy feta cheese, and the subtle sweetness of spaghetti squash.
Ingredients:
– 1 large spaghetti squash (about 2 lbs)
– 3 cloves garlic, minced
– 1/4 cup fresh basil leaves
– 1/2 cup freshly grated Parmesan cheese
– 1/4 cup crumbled feta cheese
– 1/2 cup roasted red peppers (see note), sliced into strips
– Salt and pepper to taste
– Extra virgin olive oil for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and roast for 45-50 minutes, or until tender.
3. Scoop out the flesh and blend with garlic, basil, Parmesan cheese, salt, and pepper to make the pesto sauce.
4. Stir in crumbled feta cheese and roasted red pepper strips.
5. Serve the spaghetti squash pesto warm or at room temperature, drizzled with olive oil if desired.
Cooking Time: 1 hour (including squash roasting time)
Creamy Cashew Pesto Spaghetti Squash
This recipe transforms spaghetti squash into a creamy, nutty, and flavorful dish that’s perfect for a quick weeknight dinner. By blending cashews with garlic, lemon, and olive oil, you’ll create a rich and velvety pesto sauce to coat your roasted squash.
Ingredients:
– 1 large spaghetti squash (about 2 lbs)
– 1/2 cup raw cashews
– 3 cloves garlic, peeled
– 2 tbsp fresh lemon juice
– 1/4 cup olive oil
– Salt and pepper, to taste
– Optional: 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 400°F (200°C). Cut the squash in half lengthwise and scoop out seeds.
2. Roast the squash for 45-50 minutes, or until tender and easily pierced with a fork.
3. In a blender or food processor, combine cashews, garlic, lemon juice, and olive oil. Blend until smooth and creamy.
4. Toss roasted squash with pesto sauce and season with salt, pepper, and Parmesan cheese (if using).
5. Serve hot and enjoy!
Cooking Time: 45-50 minutes
Spaghetti Squash Pesto with Sautéed Mushrooms and Thyme
This recipe combines the comforting warmth of spaghetti squash with the bold flavors of pesto, all wrapped up in a satisfying autumnal dish. Perfect for a cozy night in.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 1/4 cup freshly made pesto (see note)
– 1 tablespoon olive oil
– 8 oz mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 cloves garlic, minced
– 2 sprigs fresh thyme, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Roast the squash for 30-40 minutes, or until tender and easily pierced with a fork.
4. In a large skillet, heat the olive oil over medium-high heat. Add mushrooms and cook until browned, about 5 minutes.
5. Stir in garlic, thyme, salt, and pepper. Cook for an additional minute.
6. Toss cooked squash with pesto, then top with sautéed mushroom mixture. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Spaghetti Squash Pesto with Crispy Prosciutto and Peas
Transform the flavors of Italy into a creative, healthy twist on traditional pasta dishes with this innovative recipe. Roasted spaghetti squash meets creamy pesto, crispy prosciutto, and sweet peas in a harmonious union.
Ingredients:
– 1 medium spaghetti squash
– 1/2 cup freshly made basil pesto
– 4 slices of prosciutto, thinly sliced
– 1/2 cup fresh peas
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise, scoop out the seeds, and place it on a baking sheet lined with parchment paper.
3. Roast the squash for 45-50 minutes, or until tender and caramelized.
4. While the squash is roasting, cook the prosciutto slices in a skillet over medium heat until crispy.
5. In a separate pan, add the fresh peas and cook until they’re slightly tender.
6. Once the squash is done, let it cool for 10 minutes before scooping out the flesh with a fork.
7. Toss the roasted squash with pesto, crispy prosciutto, and cooked peas. Season with salt and pepper to taste.
8. Top with grated Parmesan cheese (if using) and serve immediately.
Cooking Time: Approximately 1 hour and 15 minutes
Spaghetti Squash Pesto with Roasted Butternut Squash and Sage
This seasonal twist on classic pesto combines the warmth of roasted butternut squash with the brightness of fresh sage, all wrapped up in a comforting spaghetti squash dish.
Ingredients:
– 1 medium spaghetti squash (about 2 lbs)
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1/4 cup pesto sauce (homemade or store-bought)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh sage
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash cubes on a baking sheet with olive oil, garlic, and salt for about 45 minutes, or until tender.
3. Meanwhile, cook the spaghetti squash according to package instructions.
4. Once cooked, use a fork to scrape out the flesh of the spaghetti squash into long strands.
5. In a large bowl, combine the roasted butternut squash, pesto sauce, and chopped sage. Toss to combine.
6. Add the cooked spaghetti squash to the bowl and toss again to coat.
7. Season with salt and pepper to taste. If desired, sprinkle with Parmesan cheese.
Cooking Time: About 1 hour (including prep and roasting time)
Summary
Get ready to twist up your pasta game with these 18 creamy spaghetti squash pesto recipes! From classic combinations like basil pesto and cherry tomatoes to bold flavors like spicy chili flakes, there’s something for everyone. Try pairing roasted garlic and walnuts or sun-dried tomatoes for added depth. Or go vegan with a cashew-based pesto. These unique twists on traditional pasta dishes will keep you coming back for more. Whether you’re a fan of grilled chicken or sautéed mushrooms, there’s a recipe here to satisfy your cravings.
