Spinach Pesto Spaghetti Squash Recipe

Spinach Pesto Spaghetti Squash in a pretty Italian painted pasta bowl.

Spinach Pesto Spaghetti Squash is a vibrant vegetarian, gluten-free comfort food dish. Nutrient rich and loaded with fresh flavors, it's as delicious as it is pretty.

Prep Time10

Cook Time1

Total Time1 10

Course: Side Dish

Cuisine: American

Keyword: best gluten-free noodle recipes, vegetarian comfort foods

Servings:

Calories: 242kcal

Author: Valentina K. Wein

Equipment

Ingredients

1 (approximately 5-pound) Spaghetti Squash
6 cups packed spinach leaves, washed and dried
2 cups packed basil leaves, washed and dried
½ cup plus 3 tablespoons packed marinated, sun-dried tomatoes, drained
⅓ cup olive oil (ideally from the marinated sun-dried tomatoes)
3 average-sized garlic cloves
⅓ cup finely grated Parmesan cheese
salt and freshly ground black pepper

Instructions

Prepare the squash. Roast and "shred" the squash. Follow the Step-by-Step Guide for How to Cook Spaghetti Squash. (It's easy!) When it's done, set it aside.
Make the pesto. While the squash is cooking, add the spinach and basil to a food processor fitted with the blade attachment. Blend until it's chopped so much that it's all towards the bottom of the processor. Now add ½ cup of the sun-dried tomatoes, oil, and garlic. Blend until smooth.
Mix the pesto with squash. Add the pesto, spaghetti squash and Parmesan to a large sauté pan and mix to blend. Simmer for a few minutes, just to heat it through. Season generously to taste with salt and freshly ground black pepper. (Here's How to Season to Taste.)
Garnish and serve. Finely chop the remaining 2 tablespoons of the sun-dried tomatoes and sprinkle them on top, along with a bit more Parmesan cheese (if desired.) Serve!

Notes

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition