Creamy Pesto Stuffed Spaghetti Squash
Creamy Pesto Stuffed Spaghetti Squash is a comforting yet healthy dish where roasted Spaghetti Squash strands are mixed with creamy sauce and fragrant Pesto, then baked until warm and flavorful.This dish offers a lighter alternative to pasta while still delivering rich, savory flavor. It can be served as a vegetarian main dish or paired with chicken for extra protein.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Servings: 4
Ingredients
For the Squash
1 large spaghetti squash
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
For the Creamy Pesto Filling
½ cup basil pesto
½ cup cream cheese or Greek yogurt
½ cup shredded mozzarella cheese
¼ cup grated parmesan cheese
1 cup cherry tomatoes, halved
½ cup spinach leaves
2 cloves garlic, minced
Optional Add-Ins
cooked shredded chicken
sauteed mushrooms
roasted broccoli
pine nuts
Instructions
1. Roast the Squash
Preheat oven to 200°C (400°F).
Cut the spaghetti squash in half lengthwise and remove the seeds.
Brush the inside with olive oil and sprinkle with salt and pepper.
Place cut-side down on a baking sheet and roast for 35–40 minutes until tender.
2. Shred the Squash
Remove the squash from the oven and let it cool slightly.
Using a fork, scrape the flesh to create spaghetti-like strands.
3. Make the Creamy Pesto Mixture
In a bowl combine:
pesto
cream cheese or Greek yogurt
mozzarella
parmesan
garlic
cherry tomatoes
spinach
Mix until well combined.
4. Stuff the Squash
Add the spaghetti squash strands to the pesto mixture and gently toss.
Spoon the mixture back into the squash halves.
5. Bake Again
Place the stuffed squash back into the oven and bake for 10–15 minutes until heated through and slightly golden on top.
6. Serve
Garnish with extra parmesan cheese, basil leaves, or toasted pine nuts.
Frequently Asked Questions
Can I make this recipe dairy-free?
Yes. Use plant-based cream cheese and vegan pesto.
Can I make it higher in protein?
Add:
grilled chicken
shrimp
chickpeas
How do I store leftovers?
Store in the refrigerator for 3–4 days and reheat in the oven or microwave.
Can I meal prep this dish?
Yes. Roast the squash ahead of time and assemble the filling when ready to bake.
Nutritional Information
Calories: 260 kcal
Protein: 10 g
Carbohydrates: 16 g
Fiber: 4 g
Fat: 18 g
Sodium: 420 mg