Pesto Spaghetti Squash
A cheesy, pesto-flavored spaghetti squash gratin that's easy to roast and bake for a comforting low-carb side or main.
Equipment
- Sharp Knife
- Spoon
- Baking Sheet
- nonstick spray
- Mixing Bowl
- gratin dish or baking dish
- Oven
Ingredients
- 1 large spaghetti squash see notes
- 2 Tbsp olive oil
- 2 tsp Italian herb blend or other seasoning of your choice
- 3 Tbsp basil pesto more or less to taste
- 1 1/4 cups coarsely grated Parmesan cheese divided (1 cup plus 1/4 cup)
- salt to taste
- freshly ground black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the outside of the spaghetti squash, then cut it in half lengthwise. Optional: trim the ends so the halves sit flat.
- Use a spoon to scrape out the seeds and stringy bits from each half.
- Rub the cut surfaces with 2 Tbsp olive oil and sprinkle evenly with the Italian herb blend.
- Place the squash halves cut-side down on a baking sheet sprayed with nonstick spray.
- Roast the squash in the oven, checking after about 40 minutes; continue roasting until the flesh is tender and can be scraped into strands with a fork (large squash may take ~50 minutes).
- Let the squash cool slightly, then use a fork to scrape the flesh into spaghetti-like strands into a mixing bowl and discard the skins.
- Gently stir in 3 Tbsp pesto and 1 cup of the grated Parmesan until combined; season with salt and freshly ground black pepper to taste.
- Transfer the squash and cheese mixture to a gratin or baking dish, sprinkle the remaining 1/4 cup Parmesan over the top, and bake 20–30 minutes until the mixture is bubbling and the cheese is melted and beginning to brown.
- Remove from the oven and serve hot.
Notes
- Use a large spaghetti squash for about 4 servings.
- Check the squash starting at 40 minutes to avoid overcooking.
- Adjust pesto amount to taste for stronger or milder flavor.
- Grate Parmesan coarsely for better texture and browning.