This 7 ingredient pesto spaghetti squash is the ideal fall meal! Not only is it incredibly easy to make, it’s also packed with vegetables. If you love pesto and want a healthy, light meal, this is the perfect option.
Spaghetti squash is aptly named because it shreds easily and looks like, well, spaghetti! It obviously doesn’t taste exactly like pasta, but it is a decent substitute and is much healthier. Plus it is so much different than other types of squash it is fun to enjoy in unique ways like this.
what are the 7 ingredients in this pesto spaghetti squash?
- olive oil
- spaghetti squash
- pine nuts
That’s it! So easy. You can add some salt and pepper if you want, but I didn’t include those in the 7 ingredients. If you are a mushroom hater you can substitute them for another vegetable or just leave them out entirely. If you want a good substitute, eggplant, zucchini, or sun-dried tomatoes would be great.
how to cook spaghetti squash:
Spaghetti squash is SO HARD to cut in half. It takes a big knife and a lot of effort, so be very careful. But once it is cut, scoop out the seeds and drizzle both halves with olive oil. Line a baking sheet with tin foil and place both halves cut side down. Roast in the oven at 425 for 40-45 minutes. The squash should be tender and shred easily with a fork.
If you are short on time the spaghetti squash can be microwaved instead of oven roasted! To do this, once the squash is cut in half and deseeded, place it cut side down in a large glass dish. Poke a few holes in the back with a fork to let some steam escape. Pour about 1 inch of water into the dish. Microwave the squash for 10-15 minutes until the squash is tender. Cook time will depend on the size of your squash and your microwave. Microwaving the spaghetti squash is a great way to go. It doesn’t sacrifice much in flavor and saves so much time. Both options are great so do what’s best for you!
if you love this 7 ingredient pesto spaghetti squash, check out these other recipes:
7 ingredient pesto spaghetti squash
- 1 tbsp olive oil
- 1 spaghetti squash
- 1/3 cup pesto
- 1 tbsp butter
- 2 cups mushrooms sliced
- 1/2 cup parmesan cheese
- 1/4 cup pine nuts
- salt and pepper to taste
- Preheat the oven to 425. Carefully cut the spaghetti squash in half. Scoop out the seeds and drizzle with olive oil. Transfer to a tin foil lined baking sheet with the cut side of the squash down.
- Bake for 40-45 minutes, until the squash is tender. If you are short on time, see the text above for instructions on microwaving the squash.
- Let the squash cool for a few minutes. While it is cooling slightly, add the butter to a pan over medium heat. Add sliced mushrooms and cook down for 5 minutes. Take off the heat.
- Using a fork, scrape the inside of the cooked squash and it will come off in spaghetti shaped pieces. Transfer to a bowl and add the pesto. Toss until the squash is fully covered.
- Divide the squash between two plates and top with mushrooms, parmesan cheese, and pine nuts. Enjoy!