Pesto Parmesan Spaghetti Squash Bake

Wondering how to cook spaghetti squash? This baked Pesto Parmesan Spaghetti Squash vegetarian recipe is easy and healthy

 

Helpful kitchen tools:

Chef's knife

Nonstick baking sheet

Coarse cheese grater

Large glass bowl

 

Ingredients:

  • 1 large or 2 small spaghetti squashes
  • 1 tsp olive oil
  • 1/2 cup storebought pesto
  • 1/4 cup pine nuts
  • 1/4 cup and 2 Tbsp shredded Parmesan
  • Salt
  • Black pepper

 

Directions:

Preheat oven to 375° F. Meanwhile, use a fork to poke several holes in a medium spaghetti squash, then microwave until the squash becomes slightly tender, about 4 to 5 minutes. Cut squash in half, and remove seeds and membranes. Rub the sides with olive oil. Add salt and pepper to taste. Place halves with cut sides down on a nonstick baking sheet. Bake until the squash is tender, about 30-40 minutes. Remove from the oven, and set aside to cool. Lower the oven to 250° F. Place pine nuts on a nonstick tray, and lightly toast for 8-10 minutes. Once squash is cooled, use a fork to shred the squash into a large bowl or dish. Combine squash with pesto, pine nuts and 1/4 cup Parmesan. Top with remaining Parmesan. Makes 8 servings.

 

Nutritional information per serving: Cal: 170 Fat: 12 g Sat fat: 2.5 g Pro: 5 g Carbs: 13 g Sugar: 6 g Fiber: 3 g Chol: 10 g Sod: 260 g

 

Wondering how to cook spaghetti squash? This baked Pesto Parmesan Spaghetti Squash vegetarian recipe is easy and healthy

  

Disclosure: This article contains affiliate links, which are of no cost to you but help me earn a small commission to help support the maintenance of this blog. 

 

 

Amy Gorin is a Registered Dietitian Nutritionist, media personality, and writer in the NYC area.