Roasted squash on a table.


Spaghetti squash has a unique noodle-like flesh which pairs well with pasta sauces. Winter squash can be roasted in the oven to warm your kitchen or microwaved in a pinch for a satisfying, no-fuss cold weather meal. This recipe is prepared right inside the squash rind to minimize dishes and utilizes prepared pesto, making it an easy choice for a weeknight dinner.


  • 1 spaghetti squash, halved and deseeded
  • 1/4 cup prepared pesto
  • 2 Tbsp grated parmesan cheese
  • Optional sliced cherry tomatoes, basil leaves, chili flakes


  1. Preheat oven to 400° F. On a baking sheet, place squash cut side down and roast for 25 minutes or until flesh is soft. If microwaving, place halved squash in baking dish with 1 inch water. Microwave on high for 10-15 minutes until tender.
  2. Using a fork, detach squash flesh from rind using a scraping motion until all noodle like fibers are loose.
  3. Split pesto evenly between the two halves, mixing well with the squash.
  4. Top with grated parmesan cheese.

Share this Recipe

Published on November 9, 2022

Amber Phillips