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Pesto Roasted Spaghetti Squash


2 medium size spaghetti squash

olive oil

2 green onions, diced

sea salt

crushed black pepper

pesto Sauce

Ingredients for Pesto Sauce:

1 cup spinach

1 cup basil leaves

1/3 cup olive oil

2 tablespoons water

4 cloves garlic

1/2 cup walnuts

1/4 cup nutritional yeast

1/2 teaspoon salt

crushed black pepper

1 tablespoon lemon juice, fresh

Directions for the pesto sauce:

Combine all the ingredients in a food processor or blender. Blend together until pureed.

Adjust seasoning with salt if needed.

If the sauce is to thick add a little more water or lemon juice.

You can store this in your fridge for up to a week and you can freeze it for up to 3 months.


You're going to cut your spaghetti squash in half and clean out the guts and seeds then drizzle them lightly with olive oil. Place them cut side down in a baking dish.

Bake for 40 minutes.

Remove the baking dish from the oven and flip your spaghetti squash using a pair of tongs.

Drizzle the squash again lightly with olive oil. Now brush your squash with the pesto sauce mixture.

Put them back in the oven for another 20 minutes.

Remove them to a serving dish, brush with just a little more of the pesto sauce if you want to add some crushed pepper and salt and green onions.

Using a fork you will now scrape the flesh in spaghetti-like strands right into a serving bowl.

Top with a little more green onion and your ready to serve!


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