Best 8 Pesto Spaghetti Squash Recipes

PESTO SPAGHETTI SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Place squash skin side down on prepared baking sheet. Bake until cooked through, about 1 hour. Remove from oven; cool for 10 minutes. Once squash is cool enough to handle, scrape flesh into string-like strands with a fork. Place in a bowl and set aside.
• Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add onion; cook and stir until onion begins to turn translucent. Stir in kale and mushrooms; reduce heat to medium low.
• Stir in squash, remaining 2 tablespoons butter, garlic salt, Italian seasoning, and red pepper flakes; cook for 2 minutes. Remove from stove and place squash mixture in a large bowl.
• Stir olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.

ITALIAN CHICKEN PESTO WITH SPAGHETTI SQUASH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sprinkle squash with Italian seasoning and place upside-down on a rimmed baking tray. Add about 1 inch of water.
• Bake in the preheated oven until tender, 35 to 40 minutes. Remove from the oven and let cool for 10 minutes; strands of squash should easily pull away when scraped with a fork.
• Heat a large skillet or wok over medium heat. Cook and stir sausage, uncovered, in the hot skillet until mostly browned and crumbly, about 10 minutes. Stir in broccoli and bell pepper. Reduce heat to low and add squash strands. Sprinkle basil, rosemary, and Italian seasoning, on top and drizzle with olive oil. Stir in 2 big spoonfuls of pesto, adding more to taste, followed by sun-dried tomatoes. Let simmer over low heat for 2 to 5 minutes. Serve.

ASPARAGUS AND MUSHROOM PESTO SPAGHETTI SQUASH RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ºC).
• With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
• Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
• Meanwhile, in a blender combine basil, olive oil, vegetarian Parmesan cheese, garlic, pine nuts, and salt. Set aside.
• In a pan add the olive oil and garlic over medium-high heat, sautè 30 seconds-1 minute, add in mushrooms and cook for 3 minutes. Add asparagus and stir until cooked.
• Remove squash from the oven, with a fork pull at the edges to produce that stringy "spaghetti" quality until you've completed both of them.
• In the mushroom and asparagus pan combine "spaghetti" and pesto and mix. Return to the squash and serve with or without plates. Garnish with parmesan.
• Enjoy!

PESTO SPAGHETTI SQUASH SKILLET WITH HILLSHIRE FARM® SMOKED SAUSAGE

Steps:

• Preheat oven to 400 degrees F. With a fork, pierce squash halves several times. Rub the inside of the halves with 1 tablespoon olive oil. Sprinkle with salt and pepper.
• On a foil-lined, rimmed baking sheet, arrange squash, flesh side down. Bake 45 to 50 minutes or until very tender.
• Meanwhile, in a 12-inch skillet, heat remaining 1 tablespoon oil over medium heat. Cook and stir sausage, red pepper, and onion 6 to 8 minutes or until sausage is browned and pepper and onion are crisp-tender.
• Cool baked squash slightly. Shred insides with a fork. Add spaghetti squash to skillet and cook and stir until heated through, about 2 minutes.
• Just before serving, carefully stir in pesto and sprinkle with Parmesan cheese.

PESTO CHICKEN SPAGHETTI SQUASH RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Using a fork, pierce holes along one side of the spaghetti squash.
• Microwave the squash for 5 minutes to make it easier to cut open.
• Using a sharp knife, cut the squash in half lengthwise and scrape out the seeds with a spoon.
• Transfer the squash to a roasting pan and drizzle with oil. Season the flesh with salt and pepper, and flip the squash so that the cavity faces down on the pan.
• Bake for 40 minutes until the squash is easily pierced with a knife.
• Once out of the oven, use a fork to pull the threads out of the spaghetti squash.
• Heat 1 tablespoon of oil over medium-high heat in a large, nonstick skillet. Season the chicken thighs with salt and pepper and sear them on each side for about 4 minutes.
• Remove the chicken from the pan and allow it to rest for 5 minutes before slicing into cubes.
• Toss the green beans into the pan and sauté until they've started to soften.
• Add in the spaghetti squash, pesto, and chicken, and toss until well combined.
• After the mixture is heated through, toss in the cherry tomatoes and give the pan one last toss to help everything come together.
• Remove from heat and serve.
• Enjoy!

PESTO SPAGHETTI SQUASH WITH MOZZARELLA

Steps:

• Heat oil in a large skillet over medium high heat, add spaghetti squash.
• Using a couple of forks to lift, mix in pesto.
• Cook just long enough to heat through, mix in cheeses, heat until everything is well mixed and cheese is beginning to melt.
• Serve immediately.

SPAGHETTI SQUASH WITH PESTO AND PARMESAN..

Steps:

• Spaghetti Squash with Pesto and Parmesan... This is a super simple gluten-free, vegetarian side dish...and it is so. damn. good. It doesn't require much effort at all if you have prepared pesto on hand. If you don't want the oven on for extended periods of time in the summer, you can microwave your squash. Spaghetti Squash with Pesto and Parmesan serves 4-6 1 medium to large spaghetti squash baked or microwaved. Once cool enough, split it lengthwise and remove the pulp and seeds. Only remove the goopy stuff, the stranded, spaghetti-like stuff is what we're looking for. Use a fork and separate the the strands from the shell of the squash. Toss the squash in a bowl with 1/3 cup of pesto and 1/3 cup of parmesan cheese. Salt and pepper to taste. Preheat Broiler. Spread your squash mixture in a medium baking dish and sprinkle the top with a layer of parmesan cheese. Place the dish in the broiler for about 10 minutes or until the cheese on top gets a little crispy and takes on a golden hue.

PESTO CHICKEN SPAGHETTI SQUASH BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place spaghetti squash on a microwave-safe plate and cut small slits in it with a knife. Cook in the microwave on high, about 5 minutes. Cut squash in half lengthwise and scoop out seeds. Place cut-side down on a microwave-safe plate and cook until slightly softened, about 5 minutes more.
• Drizzle 1 tablespoon olive oil over squash and place cut-side down on a baking sheet.
• Bake in the preheated oven until easily pierced with a fork, about 20 minutes. Use a fork to scrape insides of squash into spaghetti strands. Spread evenly in a casserole dish.
• Season chicken breasts with salt, black pepper, oregano, and garlic powder.
• Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add chicken; cook until browned and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side.
• Cut cooked chicken into 1/2-inch cubes and toss with pesto in a bowl.
• Combine ricotta cheese, egg yolk, and Italian seasoning in a small bowl.
• Layer half the marinara sauce, ricotta mixture, and pesto chicken on top of squash in the casserole dish. Repeat layers once more. Sprinkle mozzarella cheese on top. Cover with aluminum foil.
• Bake in the preheated oven until bubbly and cheese is melted, about 30 minutes. Remove aluminum foil and broil until golden brown, about 5 minutes.