Spaghetti squash with Pesto Sauce – a delicious recipe with squash, pesto sauce, basil, clove garlic, butter, parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Choose one spaghetti squash,cut half,use spoon to scoop seeds out
2
Lay some foil on baking tray ,add butter,chopped basils,chopped garlic ,salt and pepper
3
Flip the cut side into baking tray ,bake 180c approximately 30 mins ,depend on the size of squash
4
Take squash out from oven ,use fork take the spaghetti out from side to side (right to left or left to right ) ,you will see spaghetti threads..be carefull to not ruin the shell because we lazy and will serve on its shells ...ummm this step smell so good ,you can stop from here ,eat it now ...or go to step 5
5
When this still warm ,mix whipping cream with pesto sauce ,topping on spaghetti squash ,sprinkel with parmesan cheese ,serve warm :)
332
kcal
Calories
35
g
Fat
2
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 spaghetti squash, 3 tbsp pesto sauce, 1 bunch basil, 3 clove garlic, and more.
Yes, Spaghetti squash with Pesto Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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