Pesto Spaghetti Squash

Lauryn Evarts, fitness and weight loss blogger from San Diego with skinny tips and tricks.

Let’s face it, bigger veggies [ think eggplant, squash, radishes, etc. ] can be rather intimidating, especially to cook with. My girlfriend, Casey, requested that I post an easy recipe with a large, discouraging vegetable. Thanks to my step-mom I absolutely adore spaghetti squash.

Entirely nervous to undergo this recipe on my own, would be an understatement. Useful discovery? It was ridiculously easy. I promise you’ll be surprised how effortlessly the squash falls out, forming itself in to perfect shape of “spaghetti.” Best part: 12 carbs & 5 grams of protein per serving. Honestly, I could eat this every night.

Lauryn Evarts, fitness and weight loss blogger from San Diego with skinny tips and tricks.

Lauryn Evarts, fitness and weight loss blogger from San Diego with skinny tips and tricks.

Lauryn Evarts, fitness and weight loss blogger from San Diego with skinny tips and tricks.

Lauryn Evarts, fitness blogger and health blogger with skinny tips and tricks.

 

Love, Lauryn

 

 

Pesto Spaghetti Squash

 

[ Recipe adapted from Bethenny Frankel ]

* Serve two or three

 

1 medium to large spaghetti squash

4 tablespoons store bought, all-natural pesto

1/2 tomato, sliced

2 tablespoons toasted pine nuts [ warm in a pan until golden ]

3 tablespoons Italian parmesan cheese

1 tablespoon shredded fresh basil

1/2 Meyer lemon

Sea salt and pepper to taste

 

Fill a large pot with water. Add a dash of salt to water. Cut squash in half with a serrated knife and remove seed portion. Add to water. Boil and cook until fork tender [ it took me an hour on low to medium heat ]. Some stoves will cook it quicker. Check the squash frequently. Allow to cool enough to handle. Use a fork going to lengthwise, scrape entire squash until you’re left with just the skin. Discard skin. While still warm, add pesto, cheese and salt/pepper and toss. Warm in a sauté pan in the microwave. Cook pine nuts stove top on low heat for seven minutes. Add nuts, a dash more cheese & fresh basil on top of spaghetti squash. Squeeze lemon.

+ This can be made ahead of time and then be heated up later to serve.

14 comments on Pesto Spaghetti Squash

  1. Michelle
    01.31.12 at 12:53 pm (3 years ago)

    Hi- I recently discovered the wonders of spaghetti squash! I have found that it works better to steam in the micro than boil. I poke several holes in the squash with a sharp knife, then micro on high for 10-12 minutes depending on the size. Adding a cup or plate of water with it helps increase steam!

    Stop by my site http://www.michellepaparazzo.blogspot.com/ soon for a great (low fat.low cal) pie using spaghetti squash!

    - Michelle
    Michelle recently posted..A big hard sunMy Profile

    Reply
    • Lauryn
      02.03.12 at 3:21 pm (3 years ago)

      Thanks for the tip, Michelle!

  2. Theresa
    06.19.12 at 8:09 am (2 years ago)

    this looks really great and I want to make it tonight however looking at the picture it looks like there are tomatoes in the dish however I do not see tomatoes in the recipe.
    Thank you

    Reply
    • Lauryn
      06.19.12 at 1:55 pm (2 years ago)

      True! There are tomatoes; just added them to the recipe ; ) xx

    • Carrie
      03.12.14 at 9:13 am (7 months ago)

      No tomatoes in the recipe? Even it weren’t, who says you can’t add them?

      1 medium to large spaghetti squash

      4 tablespoons store bought, all-natural pesto

      1/2 tomato, sliced

      2 tablespoons toasted pine nuts [ warm in a pan until golden ]

      3 tablespoons Italian parmesan cheese

      1 tablespoon shredded fresh basil

      1/2 Meyer lemon

      Sea salt and pepper to taste

  3. Ingrid
    09.21.13 at 8:17 am (1 year ago)

    Hi Lauryn! love your web site! Fell upon it this morning while looking for a natural diuretic so I am writing you this while sipping on my hot lemon water!! I have found that placing the whole spaghetti squash in the oven at 350 degrees for an hour works perfect. It steams itself inside. Once soft on the outside take out of oven, cut in half, remove the seeds and with a fork, scrape off the pulp! I cant wait to try your pesto recipe tonight! Welcome to my life Lauryn!!!!! Your recipies are awesome! Ingrid

    Reply
  4. Kimmy
    12.13.13 at 2:57 am (10 months ago)

    Oh my gosh, love your blog and love going though your older posts because I became a fan about a year ago. But just came across this post, and I’m in love. Spaghetti squash is my favorite cant wait to try this recipes.

    Reply

5Pingbacks & Trackbacks on Pesto Spaghetti Squash

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  2. [...] adapted the Pesto Spaghetti Squash recipe from my new fave blog The Skinny Confidential [she is amaze btw]. The bf loosley followed [...]

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