Roasted Spaghetti Squash with Sicilian Pesto
This Roasted Spaghetti Squash with Sicilian Pesto is an easy and healthy recipe that is hearty enough for a main dish, or can be served as a side dish. It’s hard to believe that only three ingredients can create such great flavor. The Sicilian Pesto Sauce is garlicky, bright, and slightly spicy with tomatoes, a touch of lemon zest, and lots of fresh herbs. When combined they are a perfect match, resulting in a nutritious bite with huge flavor!
My method for roasting spaghetti squash is quite simple and brings out its natural sweetness. To learn how to make this perfectly roasted spaghetti squash recipe, see the printable recipe card below or take a look at the recipe video. For other recipe variations (including vegan) and to learn about the health benefits of spaghetti squash recipe, please visit the Pimp My Recipe section in my Blog Comments & Tips below.
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RECIPE
(Printable recipe card below.)
ROASTED SPAGHETTI SQUASH with SICILIAN PESTO
Ingredients
Instructions
- Place the oven rack in the middle of the oven, and preheat oven to 400°F. Line a baking sheet pan with parchment paper, and set aside.
- Using a heavy sharp chef’s knife, carefully halve the squash lengthwise (do not peel), then scoop out and discard the seeds and strings with a spoon (see Note #1), leaving the flesh of the squash intact.
- Place the two halves on the prepared baking sheet (cut side up). Brush the insides all over with olive oil (not the skin), and sprinkle with salt and pepper. Flip the squash over (cut side down). Using a sturdy fork, poke holes into the skin. Bake about 40 minutes (see Note #2) until completely roasted, lightly browned on the outside, and tender all the way through. Test for doneness by inserting the tip of a knife (see Note #3).
- While the squash is roasting, make the Sicilian Pesto Sauce (can be made up to 3 days ahead of time and stored in the refrigerator).
- When done roasting, remove squash from the oven, and allow them to cool in the pan for about 5 minutes. Then carefully flip them over (cut-side up - CAUTION: they will be hot). Run a fork along the inside of the squash in long strokes (going lengthwise), scraping the flesh to create the strands. Add Sicilian Pesto Sauce to each halve, then gently mix with a fork, fluffing the strands as you go, until each strand is coated. Garnish with a sprig of fresh basil, some fresh or roasted grape tomatoes, and/or Parmesan cheese (garnishes are optional). Serve hot or warm with extra pesto on the side, if desired.
Notes
- I find that using a grapefruit spoon with a serrated edge makes it easier to remove the strings and seeds. Or you can use a large spoon with sharper edges.
- Baking times may vary based on your oven and the size of the squash. Small squash (about 2 pounds) should take about 30-35 minutes of roasting time. Medium squash (about 2 ½ pounds) should take about 35-40 minutes of roasting time. Large squash may take about 45-50 minutes to roast. Keep an eye on the oven and test for doneness towards the end of the cooking time.
- I prefer my spaghetti squash cooked well so it doesn’t have that raw taste (it should be buttery soft when tested for doneness). If you prefer it al dente, just bake for about 5 minutes less than the time(s) suggested in Note #2. Then test for doneness by inserting the tip of a sharp knife into the skin (it will be tender, but still a little firm for al dente).
- The squash halves are used as a vessel for serving; however, you can also scrape out the inside and serve the spaghetti squash strands with pesto directly in a plate or bowl.
- Makes 2 large main dish servings (or 4 side dish servings).
Nutrition Facts
Calories
351.66Fat (grams)
23.54 gSat. Fat (grams)
3.91 gCarbs (grams)
34.38 gFiber (grams)
7.19 gNet carbs
27.2 gSugar (grams)
13.33 gProtein (grams)
5.14 gSodium (milligrams)
554.29 mgCholesterol (grams)
3.31 mgNutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods. Optional garnishes are not included in the nutritional calculations.
SERVING SUGGESTIONS
Garnish with a sprig of fresh basil and some fresh or roasted grape tomatoes. Serve warm or hot with extra Sicilian Pesto Sauce, if desired.
VIDEO
How to Make Roasted Spaghetti Squash with Sicilian Pesto!
Blog Comments & Tips
Deliciously healthy main dish or side dish!
This Roasted Spaghetti Squash with Sicilian Pesto is full of garlicky and bright flavors! My method for roasting spaghetti squash is extremely simple, and yields perfectly roasted squash with the best flavor. My easy to make Sicilian Pesto Sauce is packed with grape tomatoes, garlic, tons of fresh basil, some fresh lemon zest, crushed red pepper flakes, toasted almonds, Parmesan cheese, and extra virgin olive oil, and it can be made ahead of time. The combination of roasted spaghetti squash and Sicilian Pesto Sauce results in a nutritious bite with huge flavor.
I chose to use my Sicilian Pesto Sauce for this recipe instead of regular green pesto. Sicilian pesto has a tomato base and uses toasted almonds instead of pine nuts. Unlike regular pesto which is dark green in color, Sicilian pesto has an orangey-red hue, making it a better “partner” for the spaghetti squash. Although both taste great with roasted spaghetti squash, the regular green pesto turns the dish into a somewhat unappetizing color. The Sicilian Pesto Sauce is within the same natural color range of the roasted squash, making it far more appealing to the eye. Plus, it has a more complex flavor profile than regular green pesto!
Roasted Spaghetti Squash with Sicilian Pesto is a delicious and nutritious dish that provides a range of health benefits:
Low in Calories: Spaghetti squash is naturally low in calories and lower in carbohydrates, making it a great alternative to regular pasta, and a wonderful option for those looking to reduce their calorie intake.
Nutrient Rich: Spaghetti squash is rich in essential nutrients such as vitamin C, vitamin A, potassium, and dietary fiber, which play a crucial role in supporting overall health, including immune function, vision, and heart health.
Digestive Health: Both spaghetti squash and Sicilian Pesto are rich in dietary fiber, which promotes healthy digestion.
Heart-Healthy: Sicilian pesto contains heart-healthy fats from ingredients like olive oil and almonds. These fats can help improve cholesterol levels and may reduce the risk of heart disease.
Antioxidants: The ingredients in Sicilian pesto, such as tomatoes, basil, garlic, and almonds, are packed with antioxidants that help protect the body from oxidative stress and inflammation.
Gluten-Free and Paleo-Friendly: This recipe is naturally gluten-free and paleo-friendly, making it suitable for individuals with gluten sensitivities or those following a paleo diet.
How do you ensure the best results from this recipe?
My 5 tips to making perfectly Roasted Spaghetti Squash with Sicilian Pesto:
Use organic spaghetti squash.
Make the Sicilian Pesto Sauce ahead of time. It only takes minutes to prepare, and can be kept refrigerated for up to 3 days.
You can use a large, sharp-edged spoon to remove the seeds and strings from the inside of the squash. However, I find that using a grapefruit spoon with a serrated edge makes it easier to remove the strings and seeds.
Don’t forget to poke holes into the squash skin. Since the skin of the squash is hard, you may have to put some force into it in order to pierce the skin. The holes don’t have to be very deep, but they should be distributed evenly all over the squash. This helps release the steam, cooks more evenly, and prevents the squash from exploding.
Baking times may vary based on your oven and the size of the squash. Small squash (about 2 pounds) should take about 30-35 minutes of roasting time. Medium squash (about 2 ½ pounds) should take about 35-40 minutes of roasting time. Large squash (about 3 pounds or more) may take about 45-50 minutes to roast. Keep an eye on the oven and test for doneness towards the end of the cooking time by using the tip of a sharp knife. It should easily pierce through the skin.
It’s time to customize and Pimp My Recipe.
Pimp My Recipe:
Make it Spicier: Before adding it to the squash, taste the Sicilian Pesto Sauce for its level of spiciness, then add more crushed red pepper flakes if needed. Start with 1 small pinch of red pepper flakes, then adjust to taste. Remember, it already has a fair amount of crushed red pepper flakes in the sauce.
Make it Quicker & Easier: As mentioned in my blog, you can make it with store bought pesto sauce. However, the dark green color may not be as appetizing. And, it will not have the complex flavor that Sicilian Pesto Sauce has because it uses different ingredients. However, in a pinch, the green pesto will work.
Make it Vegetarian: Replace the Parmesan cheese with a vegetarian Parmesan, like BelGioioso vegetarian parmesan cheese in the Sicilian Pesto Sauce recipe. Otherwise, the entire recipe is vegetarian.
Make it Vegan: Just replace the dairy Parmesan cheese with vegan Parmesan, like Violife Just Like Parmesan cheese, or Follow Your Heart dairy free vegan Parmesan cheese.
Enjoy and let me know what you think by commenting below, rating my recipes, subscribing, following, and liking Prep My Recipe on Pinterest, Instagram, Facebook, YouTube, and TikTok! Don’t forget to subscribe to get updates on new recipes and tips & tricks.
Happy Cooking!
Mich
Footnote: Remember to be careful when flipping over the squash after it’s roasted. Even after 5 minutes of cooling, the squash skin will be very hot!
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