Pesto Parmesan Spaghetti Squash

This spaghetti squash provides all the delicious flavor of pasta minus the costly carbs.

Pesto Parmesan Spaghetti Squash
 Courtesy Image

If you’ve never had the pleasure of trying a spaghetti squash, now is the perfect time to try it. The winter squash is large and oval with bright yellow skin. The inside has a pale yellow or white string-like flesh which has a mild flavor. Once cooked, the string-like flesh can be shredded with a fork and resembles spaghetti.

Nutrition (per serving)

Calories: 170; total fat: 12g; saturated fat: 2.5g; protein: 5g; carbohydrates: 13g; sugar: 6g; fiber: 3g; cholesterol: 10mg; sodium: 260mg

Recipe and photo by Amy Gorin, M.S., R.D.N., owner of Amy Gorin Nutrition.

Prep time

15 min.

Cook time

55 min.

  • 1 large or 2 small spaghetti squashes
  • 1 tsp olive oil
  • ½ cup store bought pesto
  • ¼ cup pine nuts
  • ¼ cup and 2 Tbsp shredded Parmesan
  • Salt, to taste
  • Black pepper, to taste

Preheat oven to 375°.

Meanwhile, use a fork to poke several holes in a medium spaghetti squash, then microwave until the squash becomes slightly tender, about 4 to 5 minutes. Cut squash in half, and remove seeds and membranes. Rub the sides with olive oil. Add salt and pepper to taste.

Place halves with cut sides down on a nonstick baking sheet. Bake until the squash is tender, about 30-40 minutes. Remove from the oven, and set aside to cool.

Lower the oven to 250°.

Place pine nuts on a nonstick tray, and lightly toast for 8-10 minutes. Once squash is cooled, use a fork to shred the squash into a large bowl or dish.

Combine squash with pesto, pine nuts, and ¼ cup Parmesan. Top with remaining Parmesan.