If you’re looking for a dinner that’s healthy, colorful, and bursting with fresh flavors, this Spaghetti Squash with Pesto and Tomatoes is a must-try! Whether you’re avoiding pasta or just craving a lighter meal, this dish gives you all the satisfaction of a cozy bowl of spaghetti without the heaviness. Roasted spaghetti squash turns tender and twirlable, while homemade pesto and juicy cherry tomatoes add bright, herby sweetness. Even better, it comes together in about an hour, and most of that time is hands-off while the squash roasts. Let’s get cooking!
Why You Will Love This Recipe
This recipe is perfect for busy weeknights or casual weekend dinners. It’s naturally gluten-free, veggie-packed, and customizable—swap the pesto for marinara or add grilled chicken for extra protein. Plus, roasting the squash brings out its subtle sweetness, which pairs beautifully with the garlicky pesto and tangy tomatoes. Kids and adults alike will love how fun it is to “twirl” the squash strands!
Ingredients:
- 1 medium spaghetti squash (about 3 pounds)
- 1 1⁄2 cups cherry tomatoes, halved
- 1⁄2 cup homemade or store-bought basil pesto
- 2 tablespoons olive oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- Optional toppings: grated Parmesan cheese, red pepper flakes, fresh basil
Ingredient Prep Guide
Spaghetti Squash: Look for a firm squash with smooth, unblemished skin. Give it a quick rinse and dry it before cutting. Pro tip: Microwave the whole squash for 2-3 minutes to soften the skin slightly, making it easier to slice.
Cherry Tomatoes: Wash and pat them dry before halving. For extra flavor, toss them with a pinch of salt and let them sit for 10 minutes to intensify their juiciness.
Pesto: If using store-bought pesto, taste it first—some brands can be overly salty. For homemade, blend fresh basil, garlic, pine nuts, Parmesan, and olive oil until smooth.
Equipment & Tools
- Large baking sheet
- Sharp chef’s knife
- Metal spoon or ice cream scoop
- Mixing bowl
- Fork
Step-by-Step Instructions
Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Carefully slice the spaghetti squash in half lengthwise using a sharp knife. If it’s too tough, use a kitchen towel to grip the squash while cutting.
Step 2: Scoop out the seeds and stringy pulp from each half with a spoon. Drizzle the cut sides with 1 tablespoon of olive oil and sprinkle with half the salt and pepper. Place the squash cut-side down on the baking sheet.
Step 3: Roast the squash for 35-45 minutes, or until the flesh is tender and easily pierced with a fork. Let it cool for 5 minutes, then use a fork to scrape the flesh into “noodles.” Transfer the strands to a large bowl.
Step 4: While the squash cools, toss the cherry tomatoes with the remaining olive oil, salt, and pepper. Spread them on the same baking sheet and roast for 10-12 minutes until softened and slightly blistered.
Step 5: Add the pesto to the spaghetti squash noodles and toss until evenly coated. Gently fold in the roasted tomatoes. Taste and adjust seasoning, adding more salt, pepper, or pesto if needed.
Key Details
Total Time: 55 mins (Prep: 15 mins | Cook: 40 mins)
🍽️ Servings: 2-3 people
⚙️ Equipment: Baking sheet, chef’s knife, mixing bowl, fork
Serving Suggestions
Serve this dish warm or at room temperature for a refreshing summer meal. Pair it with grilled shrimp or chicken skewers for added protein. For a casual dinner party, serve the squash directly in the roasted shells for a rustic look, garnished with extra basil and a sprinkle of Parmesan. It’s also great alongside garlic bread or a simple arugula salad.
Pro Tips
Save the squash seeds: Rinse them, toss with oil and salt, then roast at 350°F for 15-20 minutes for a crunchy snack.
Boost the pesto: Stir in a teaspoon of lemon zest or a handful of baby spinach to your pesto for extra freshness.
Shortcut option: Use pre-chopped squash (available at some grocery stores) to skip the slicing step. Roast it in a covered dish with a splash of water to keep it moist.
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or a skillet over medium heat. If the squash seems dry, add a teaspoon of water or olive oil while reheating. Note that the tomatoes may release more liquid over time, so draining excess moisture before reheating helps maintain the best texture.
Troubleshooting
Squash is too watery: This happens if it’s overcooked. Next time, check for doneness earlier. For now, drain excess liquid from the bowl after scraping the squash.
Pesto tastes bitter: Over-blending basil can cause this. Balance it with a teaspoon of honey or lemon juice.
Squash won’t soften: If your squash is still firm after roasting, cover it with foil and roast for another 10-15 minutes.
Frequently Asked Questions
Can I make this recipe vegan?
Absolutely! Use dairy-free pesto (check the label or make your own without cheese) and skip the Parmesan topping.
Can I meal-prep this dish?
Yes—roast the squash and tomatoes separately, then store them in the fridge. Mix with pesto just before serving to keep the squash from getting soggy.
What if I can’t find spaghetti squash?
Zucchini noodles (zoodles) or roasted butternut squash make great substitutes, though the cooking time will vary.
Spaghetti Squash with Pesto and Tomatoes
Ingredients
- 1 medium spaghetti squash about 3 pounds
- 1 1/2 cups cherry tomatoes halved
- 1/2 cup homemade or store-bought basil pesto
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: grated Parmesan cheese red pepper flakes, fresh basil
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Carefully slice the spaghetti squash in half lengthwise.
- Scoop out the seeds and stringy pulp. Drizzle the cut sides with 1 tablespoon of olive oil and sprinkle with half the salt and pepper. Place the squash cut-side down on the baking sheet.
- Roast the squash for 35-45 minutes, or until tender. Let it cool for 5 minutes, then use a fork to scrape the flesh into “noodles.” Transfer to a large bowl.
- Toss the cherry tomatoes with the remaining olive oil, salt, and pepper. Spread on the baking sheet and roast for 10-12 minutes.
- Add the pesto to the spaghetti squash noodles and toss. Gently fold in the roasted tomatoes. Taste and adjust seasoning.
