There are certain dishes I return to whenever I want something fuss-free yet a little special for dinner, and this spaghetti squash magic is one of them. I didn’t grow up eating spaghetti squash, and the first time I brought one home, I honestly had no idea what to do with it. Now, it’s the little trick up my sleeve for those times when I want a lighter, veggie-packed dinner but still crave all the flavors I love in pasta.
I first made this for a Sunday lunch when my cousin swung by unexpectedly. She’s a cheese lover, so the combination of fresh mozzarella and roasted tomatoes was an easy sell. What surprised me was how the pesto, cheese, and squash together made it taste rich, verdant, and surprisingly filling — even on its own. From then on, it has become a summer and fall favorite, especially when those garden tomatoes are begging to be roasted.
The Only Five Ingredients You Truly Need
Here’s what lands on my kitchen counter for this recipe, every single time:
- Spaghetti squash: Look for one that’s heavy for its size with a deep golden hue. If you shop at the local market, you might spot some with light surface scratches—don’t worry, that’s totally fine. Just make sure there are no soft spots.
- Olive oil: Get something you like the taste of, because it really does come through. I reach for a fruity extra-virgin version.
- Basil pesto: Homemade is wonderful, especially if you’ve got basil trying to take over your window box, but a store-bought favorite will do in a pinch. I sometimes make a nut-free version for friends with allergies.
- Cherry or grape tomatoes: I like to go bold when they’re in season—mixing yellow, orange, and red ones turns this into a showstopper on the table.
- Fresh mozzarella: The kind packed in water will melt beautifully, but even pre-sliced works for this. Sometimes I’ll use mini mozzarella balls for a playful touch.
Cutting Spaghetti Squash Without the Drama
I’ll be honest—the first few times I tackled one, spaghetti squash felt like I was arm-wrestling a boulder. What helped? A super sharp knife and placing a damp towel under my cutting board to keep it steady. If it still feels like you’re at the gym, just give the whole squash a few stabs with your knife along the center line, pop it in the microwave for 2-3 minutes (not more), and you’ll find it so much easier to halve.
Once it’s open, scooping the seeds is almost relaxing—in my house, these go straight to the compost, but if you’re patient, you can roast them as a little kitchen snack.
How I Make It Weeknight-Easy
- Prepping the oven: I set it to 400°F and line a large baking sheet with foil (less scrubbing later!).
- Seasoning: Brushing the cut side of the squash with olive oil and a generous sprinkle of salt and pepper makes all the difference. Don’t skip this—it infuses the squash right from the start.
- Roasting steps: I always start the squash cut-side down. After about 20 minutes, toss the tomatoes with more olive oil, salt, and pepper, then add them to the pan next to the squash. This way, the squash and tomatoes are ready together.
- Making “spaghetti” strands: Once the squash is tender but not mushy, use a fork to pull the strands loose. You’ll see those golden threads that give the squash its name.
- Mix and melt: Stir in pesto right into the strands with the fork—don’t be stingy! Add the mozzarella, then pop the “boats” back under the broiler until the cheese gets that gooey melt.
- Finishing touch: Roasted tomatoes go on top, finished with basil and if you fancy, a pinch of crushed red pepper flakes for a subtle nudge of heat.
Why Spaghetti Squash Boats are a Dinner Secret Weapon
I love serving this straight out of the squash itself. It saves on dishes and looks impressive, perfect for casual get-togethers or just when you’re tired and need a little presentation boost. Kids find it fun, and honestly, so do most adults. For something a bit more formal, scoop the squash onto plates and layer up the striking pesto, cheese, and tomato topping. A side of arugula salad or just some crusty bread to mop up juices makes it whole.
Tips From the Trenches
- If your squash is bigger than expected, keep an eye on roasting time—sometimes it takes a few extra minutes to get perfectly tender.
- For a smokier flavor, throw the tomatoes under the broiler for a minute at the end so they start to blister up.
- If you want even more protein, I’ve stirred in cooked chickpeas or a handful of toasted pine nuts for crunch.
- Leftovers reheat well the next day—just cover and bake until warmed through, or slice and pan-fry for a crispy bottom (totally addictive).
Common Questions Answered
Does this keep well?
Yes, store any extras in a covered dish in the fridge for up to three days. The pesto’s flavor just gets more robust, and the squash holds its texture.
Can you freeze it?
Technically yes, but the texture becomes softer after thawing. I prefer eating it fresh or using leftovers within the week.
Can I swap in other cheeses?
Absolutely. Try provolone for a more assertive flavor, or use whatever soft cheese you have on hand. I’ve even gone wild with a little crumbled feta sprinkled on top.
What about other veggies?
Roasted bell peppers or zucchini make great additions if you want to flesh out the meal or use up bits from the crisper drawer.
Pesto Spaghetti Squash
Golden strands of roasted spaghetti squash tossed in herby pesto, topped with gooey mozzarella and juicy roasted tomatoes—this vibrant dish captures the essence of fresh, seasonal cooking. It's a cozy yet light vegetarian meal that fits right in, whether it's a busy weeknight or a weekend dinner with friends.
Ingredients
- 1 large spaghetti squash
- 1 pint cherry or grape tomatoes
- 4 oz fresh mozzarella cheese, shredded
- 2 tbsp pesto (store-bought or homemade)
- 2 tbsp olive oil, divided
- Kosher salt, to taste
- Black pepper, to taste
- Crushed red pepper flakes, for garnish
- Fresh basil, chopped, for garnish
Instructions
- Preheat your oven to 400°F and line a baking sheet with foil for easy cleanup.
- Carefully halve the spaghetti squash lengthwise. Scoop out the seeds and any loose stringy bits with a spoon.
- Brush the cut sides of the squash with 1 tablespoon of olive oil and sprinkle with a pinch of salt and pepper. Place them cut-side down on one half of the prepared baking sheet and roast for about 20 minutes.
- While the squash begins to roast, toss the tomatoes with the remaining olive oil, a bit more salt, and freshly ground black pepper until they're nicely coated.
- After the squash has roasted for 20 minutes, remove the baking sheet and add the tomatoes to the other side. Return everything to the oven and roast for another 15–20 minutes, until the squash is tender and the tomatoes are beginning to burst.
- Once done, take the baking sheet out and switch your oven to broil.
- Flip the squash halves over so the cut side is facing up. Use a fork to gently pull the squash flesh into spaghetti-like strands. Stir in about 1 tablespoon of pesto per half, fluffing it in with the fork so it's evenly distributed.
- Top each half with shredded mozzarella and return them to the oven for a quick broil—about 2 to 4 minutes—just until the cheese is melted and bubbly.
- Remove from the oven, pile the roasted tomatoes on top, and finish with a sprinkle of red pepper flakes and fresh basil.
- Serve warm and enjoy the comforting layers of flavor!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 294Total Fat 17gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 11gCholesterol 22mgSodium 348mgCarbohydrates 30gFiber 5gSugar 16gProtein 10g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Cooking this dish always makes my kitchen smell like an herb garden, and it manages to be light yet so satisfying. I hope it brings a little sunshine and color to your dinner table, just as it does for me every time spaghetti squash is in season.
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