This easy pesto spaghetti squash recipe is the perfect meatless, low-carb dinner. I’ll show you how to cook spaghetti squash the easy way, and toss the tender strands with herby basil pesto, sun-dried tomatoes, and creamy mozzarella cheese.
Spaghetti squash is my favorite stand-in for actual spaghetti, and it’s delicious in its own right. Find it in recipes like creamy spaghetti squash and these epic spaghetti squash boats!
Along with pesto zucchini noodles (zoodles), this spaghetti squash with pesto is one of my favorite alternatives to a traditional pasta dinner. It’s lower in carbs and BIG on flavor, with freshly cooked spaghetti squash twirled around in herby basil pesto, tangy sun-dried tomatoes, and melty cheese.
While the squash cooks, you’ll prepare the pesto sauce. As soon as the squash is cool enough to handle, you’ll scrape out the spaghetti-like strands, toss, and enjoy!
About This Pesto Spaghetti Squash With Sun-Dried Tomatoes
- Ready in 30 minutes. Have a warm, meatless meal on the table quickly on weeknights.
- Italian-inspired flavors. Tomatoes, basil, and mozzarella. It’s the ultimate trio.
- Low in carbs. Spaghetti squash looks like spaghetti or angel hair pasta, but it’s 100% veggie!. It takes on the flavors of anything you cook with it.
- Customizable. You can add in spinach, parmesan, and more extras, like chickpeas or protein, if you’d like.
What You’ll Need
This is the perfect spaghetti squash recipe for beginners. The ingredients are so easy! Here are some quick notes. Scroll to the recipe card below the post for the full recipe amounts.
- Spaghetti Squash – These are large, yellowish squashes that are oval-shaped. Choose a spaghetti squash that’s heavy for its size, without any bruises or blemishes.
- Olive Oil – I’ve made this recipe with basil-infused olive oil before, and it’s delicious! Any good-quality olive oil will work.
- Garlic – Mince up a fresh clove, or you can substitute ½ teaspoon of garlic powder.
- Pesto – I use classic basil pesto. You can buy your favorite jar from the store or make it yourself. I also have recipes for homemade parsley pesto and spinach pesto that I’ll sometimes use in place of basil pesto.
- Sun-dried Tomatoes – I prefer the kind that aren’t jarred in oil. Slice the tomatoes into thin, julienne strips.
- Mozzarella Cheese – Thinly sliced. Try to use the freshest mozzarella you can find! If you don’t have mozzarella, this spaghetti squash recipe works nicely with goat cheese and feta, too.
Try These Variations
- More veggies. Try adding sautéed bell peppers, spinach, or kale. Swap sun-dried tomatoes with fresh cherry tomatoes if you’d like.
- Add protein. If you’re not making this recipe vegetarian, you can top your pesto spaghetti squash with cooked shredded chicken, crumbled bacon, or shrimp scampi.
- Different sauces. Swap basil pesto with marinara sauce, red pepper pasta sauce, creamy pesto alfredo sauce, or any kind you’d like. You can also use meaty pasta sauces, like Bolognese and homemade ragu.
How to Quickly Cook Spaghetti Squash
My go-to method for cooking spaghetti squash is the microwave (that post goes into how to microwave squash in detail, with helpful tips). It’s quicker than roasting or boiling – just 15 minutes. I usually prepare the rest of the ingredients while the squash cooks.
- Prep the squash. Rinse the outside of the squash so it’s clean. Then, place the squash on a sturdy surface or cutting board. I like to place a dishcloth underneath for grip. Using a sharp knife, slice the squash lengthwise. Afterward, scrape out any seeds.
- Use a microwave-safe dish. Place the cut squash face down in a large microwave-safe dish filled with about 1” of water.
- Cook. Microwave the spaghetti squash on High for 15 minutes. At this point, check if the squash is softened enough. If not, microwave it for 5 minutes more, or until you can pierce it easily with a fork.
I use this method to cook spaghetti squash as an alternative to pasta in recipes like chicken carbonara, lemon shrimp spaghetti, and garlic butter noodles. So quick and easy!
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How To Cook Spaghetti Squash in the Microwave
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Prep. Wash the outside of the squash, then slice it lengthwise and scrape out the seeds.
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Cook. Next, place the squash face down in a 9×13 glass baking dish. Fill the dish with about an inch of water. Microwave the squash on HIGH for 15 minutes; check to see if the squash is soft enough. If not, microwave for 5 more minutes.
Preparing the Squash Boats
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Sauté. Meanwhile, heat 1/2 tablespoon olive oil in a skillet; add garlic and cook for 20 seconds or until fragrant.
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Add the tomatoes. Add the sun-dried tomatoes and cook for 30 seconds, stirring frequently.
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Add the pesto. Stir in the basil pesto; cook for 1 minute and remove from the heat. Set aside.
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Scrape out the “spaghetti”. Carefully remove the squash from the microwave and let it rest for a few minutes or until cool enough to handle. Then, take a fork and peel the spaghetti strands over the prepared pesto; gently stir to combine.
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Put it all together and broil. Transfer the squash pasta back into the squash “boats”, top with cheese, and put it under the broiler for 4 to 5 minutes, or until the cheese begins to melt.
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Serve! Remove from the broiler, drizzle with the remaining olive oil, and serve.
Calories: 347kcal | Carbohydrates: 28g | Protein: 11g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 25mg | Sodium: 524mg | Potassium: 757mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1227IU | Vitamin C: 11mg | Calcium: 265mg | Iron: 2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Pesto Spaghetti Squash
While the squash cooks, start by sautéeing the ingredients for the pesto.
- Sauté. First, sauté the garlic in a pan with olive oil, then stir in the sun-dried tomatoes. This should cook for about a minute.
- Add pesto. Stir in the pesto and let that cook for another minute. Then, take the skillet off the heat and set it aside.
- Prepare your “spaghetti”. When your squash is cool enough to handle, use a fork to scrape the flesh into long strands. It should peel away easily. If it doesn’t, your squash may need a few more minutes in the microwave. Save the outer shell of the squash, as this makes the perfect vessel for serving!
- Assemble. Now, add the spaghetti squash strands to your pesto and tomatoes. Gently toss to combine. Lastly, scoop the pesto squash back into the hollowed-out shell. Lay the sliced mozzarella on top.
- Broil. Place your spaghetti squash boats under your oven’s broiler for 3-5 minutes to melt the cheese. Drizzle with olive oil, and serve.
How to Store and Reheat Leftovers
- Refrigerate. Store the leftover spaghetti squash airtight in the fridge for up to 3 days. I don’t recommend freezing spaghetti squash as it becomes soggy when thawed.
- Reheat. Warm the squash in the microwave or in a pan on the stovetop.
