Main meals Recipes

Pesto Spaghetti Squash

So I spent my whole life thinking butternut squash was spaghetti squash…which doesn’t sound like a big deal at all, til you try making squash “spaghetti” out of butternut. Then you’re guaranteed to have a pretty big fail of a cooking sesh. Trust me I speak from experience. Thankfully, the nice lady at the market corrected me as I was explaining to my mum how I was going to try again to finally make spaghetti with the butternut I was holding. Shout out to that lady, she’s the real MVP. These pesto spaghetti squash boats are the best cuz not only are they delicious as hell with 1/5 of the calories than the equivalent portion of pasta, but the squash actually serves as a bowl AKA easy to serve, looks cute AF and less dishes to clean #AllIDoIsWin. 

Ingredients (Serves 4)

  • 2 small spaghetti squash (they’re the small round yellow ones)
  • 1 cup of walnuts
  • 3 stalks of kale
  • 2 big handfuls of fresh basil
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 small clove of garlic
  • Salt & Pepper to taste


  1. Spread walnuts out on a baking sheet, toast in the oven at 250C for about 10mins (check regularly as they can burn quickly)
  2. Remove walnuts from the oven and let cool on the side
  3. Cut the spaghetti squash in two, drizzle with olive oil and place face-down in the oven at 240C for about 40-45 minutes
  4. While the squash is roasting, place all the rest of the ingredients in a high-speed blender or food processor and blend until smooth
  5. Once squash skin is easily pierced with a knife, take out of the oven
  6. Scrape the inside of the squash with a fork to make spaghetti-like strings
  7. Once entire squash is turned into “spaghetti” add 1/4 of the pesto blend in each squash boat and mix
  8. Serve immediately topped with a few leaves of fresh basil and walnuts

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