Spaghetti Squash with Pesto Sauce

Prep Time

Cooking Time

4 servings


  • 1 whole spaghetti squash (halved)
  • handful of grape tomatoes
  • 10 stalks of chopped asparagus (trim and remove ends)
  • 5 baby Bella mushrooms chopped or sliced (or use shrooms of your choice)
  • 1tsp olive oil

For the pesto sauce:

  • 1 bunch of fresh basil or about 1 c.
  • 3 garlic cloves
  • 1/3 c. olive oil
  • 3 tbs. pine nuts
  • salt and pepper to taste


  • preheat the oven to 400 degrees
  • remove and discard the guts and seeds with a spoon from each half of the squash
  • spread olive oil to cover the surface of each half
  • add salt and pepper
  • lay the squash face down on parchment paper covering a baking tray
  • poke holes in the outer hard shell with a fork (about 4 pokes per half)
  • while the squash is cooking, pan fry the tomatoes, asparagus, and shrooms in a small amount of oil until tender

For the pesto sauce:

  • add all ingredients, except oil to a food processor until blended
  • slowly add in the oil, very thin pour until the ingredients are combined
  • remove squash from the oven and plate the squash or keep in shell
  • add pesto sauce and pan fried veggies on top and enjoy!
  • add salt and pepper to taste

If you like to add a little spice, you can add a tsp. of red pepper flakes to the pesto or pan fried vegetables. You can add a protein to this dish if you desire. Grilled chicken would be nice addition. You can also add some crumbled goat cheese or mozzarella to top it off!

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Spaghetti Squash with Pesto Sauce