Pesto Spaghetti Squash

A fork stuck into spaghetti squash filled with quinoa and pesto.

4 from 1 vote

This satisfying pesto spaghetti squash is an easy meatless dinner packed with hearty quinoa and the bright, citrusy flavors of basil pesto. Ready in under an hour!

Prep Time5

Cook Time40

Total Time45

Course: Main Course

Cuisine: American

Keyword: pesto spaghetti squash, spaghetti squash pesto

Servings: servings

Calories: 409kcal

Author: Alyssa

Ingredients

1 medium spaghetti squash
1 tablespoon olive oil
1/4 - 1/3 cup pesto here's my homemade version
1/4 cup quinoa
Salt pepper + chili flakes to garnish

Instructions

Preheat the oven to 400ºF.
Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle each half with olive oil and sprinkle with salt and pepper. Place the squash with the oiled side facing up and roast for 40 minutes or until it's easy to shred with a fork.
Remove from the oven and let cool for a few minutes. Scrape the inside of the squash halves, top with pesto and quinoa and stir into the "noodles".
Garnish with more salt, pepper and some red pepper flakes if desired.
To serve, either eat it right from the squash (that's what we did!) or transfer the noodles to bowls and enjoy.

Nutrition