How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Spaghetti Squash with Spinach Pesto and Sun-Dried Tomatoes?

You need 7 ingredients. The key ingredients include: 1 medium spaghetti squash, 5 cups fresh baby spinach, 1/4 cup olive oil, 1/4 cup chopped walnuts, and more.

Is Spaghetti Squash with Spinach Pesto and Sun-Dried Tomatoes suitable as pasta & noodles?

Yes, Spaghetti Squash with Spinach Pesto and Sun-Dried Tomatoes falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Spaghetti Squash with Spinach Pesto and Sun-Dried Tomatoes?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti Squash with Spinach Pesto and Sun-Dried T

Name: Spaghetti Squash with Spinach Pesto and Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium spaghetti squash; 5 cups fresh baby spinach; 1/4 cup olive oil; 1/4 cup chopped walnuts; 1/4 cup Parmesan cheese, plus more for sprinkling, optional; 2 cloves garlic, minced (2 tsp.); 1/4 cup oil-packed sun-dried tomatoes, drained and chopped

Try this homemade Spaghetti Squash with Spinach Pesto and Sun-Dried Tomatoes recipe the whole family will love. Made with baby spinach, olive oil, walnu…

This Spaghetti Squash with Spinach Pesto and Sun-Dried Tomatoes relies on simple, everyday ingredients such as medium spaghetti squash, fresh baby spinach, olive oil and chopped walnuts. It comes together quickly and makes 4 servings, at about 221 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Pasta & Noodles

Servings: persons

1 medium spaghetti squash
5 cups fresh baby spinach
1/4 cup olive oil
1/4 cup chopped walnuts
1/4 cup Parmesan cheese, plus more for sprinkling, optional
2 cloves garlic, minced (2 tsp.)
1/4 cup oil-packed sun-dried tomatoes, drained and chopped

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
221 kcal
Category
Pasta & Noodles

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Spaghetti Squash with Spinach Pesto and Sun-Dried Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions