Simple Spaghetti Squash: Pesto Style

Looking for a simple spaghetti squash recipe that’s creamy, flavorful, and easy to whip up?

This creamy pesto spaghetti squash dish ticks all the boxes plus, it’s perfect for those busy days when you want something nourishing without needing 25 different ingredients and a professional chefs’ kitchen to make it.

It’s a delicious twist on traditional pasta that’s light, packed with gut-friendly nutrients, and customizable so you can eat it any way your heart (or tastebuds) desire.

And to be honest, one of the main reasons I love this dish is the fact that I can eat it straight out of the squash shell when it’s ready. Hey, it’s the little things. lol

Spaghetti Squash and Gut Health

Spaghetti squash is more than just a low-carb alternative to pasta. It packs a nutritional punch and it’s one of my favorite gut superstars.

• Fibre: One of the best things about spaghetti squash is its high fibre content which gently supports digestion by feeding the good bacteria in your gut. This helps keep things moving smoothly through your colon.
• Vitamin C: Beyond the immune boosting benefits, vitamin C helps reduce inflammation in the gut lining; promoting a healthier digestive tract and better nutrient absorption.
• Potassium: This tiny but mighty mineral supports fluid balance and muscle function in the body; including the muscles in your digestive system.

Adding spaghetti squash into your meal rotation is a yummy way to nurture your gut health. Especially as a warm dinner during the colder months when your body craves soups and foods that feel like a warm hug.

Want To Up The Protein Power?

Whether you’re a roasted chicken lover, a legume lover, or both – this creamy recipe acts as the perfect sidekick to any protein.

The Recipe

TOTAL PREP + COOK TIME: 60 minutes

SERVING SIZE: serves 2

WHAT YOU’LL NEED

*1 spaghetti squash, halved with seeds removed

*1/2 tsp. garlic powder

*2 oz. cream cheese

*3 tbsp. basil pesto

*1/2 cup fresh spinach

*1/4 cup parmesan cheese, shredded

*1/2 cup mozzarella, shredded

*1/4 tsp. crushed red pepper

*olive oil

*celtic salt and pepper to taste

HOW TO MAKE IT

1. Preheat oven to 400ºF *tip: microwaving your squash for 5 mins. makes it easier to cut.

2. Cut your spaghetti squash in half.

3. Brush a thin layer of olive oil on the insides of the squash, season with salt and pepper.

4. Place open sides up on a baking sheet and bake for 30 minutes.

5. While squash is cooking: mix together the softened cream cheese and pesto. Then add the spinach and the parmesan + mozzarella.

6. Once the squash is cooked, remove it from the oven, allow it to cool for a few minutes then use a fork to scrape the strands from the sides of it.

7. Spoon equal amounts of the pesto mixture into each half of the squash and mix it into the strands until fully combined.

8. Sprinkle each half of the spaghetti squash with the remaining mozzarella, return to the oven and bake for another 10 minutes.

How To Make It Vegan

This creamy pesto spaghetti squash recipe uses traditional cream cheese for that silky texture.

But if you’re vegan or sensitive to dairy, here’s some gut-friendly swaps that I personally love:

CASHEW CREAM

If you’ve been in my world you know I’m not the biggest fan of cashews.

But if you don’t have issues with them, using soaked cashews blended with lemon juice and nutritional yeast, create a dairy-free cream that’s easy on your stomach and rich in healthy fats.

PLANT-BASED CHEESE

Many brands offer plant-based cheeses that are gentle on digestion but keep the texture in full effect.

Violife is known for their meltiness while Myioko’s Creamery has the creamy cheeses down pat.

These swaps let you enjoy the creamy goodness while keeping your gut happy and your meal plant-based; making it something everyone at the dinner table can eat.

My Favorite Way To Remix This: Quinoa + Mushrooms

My go-to way to remix this creamy pesto spaghetti squash is to add cooked quinoa into the squash for those final 10 minutes in the oven.

I almost always have some cooked quinoa around: it adds a little more texture and levels up the protein power.

And adding sliced mushrooms into the pesto + cheese mixture literally makes my soul do a little happy dance.

This creamy pesto spaghetti squash recipe is a fantastic way to enjoy a comforting, nutrient-rich meal without having to spend hours in the kitchen.

Looking for more healthy recipes that are just as good for your body as they are for your tastebuds?

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Now, what’s your go-to ingredient swap or favorite pairing to make this creamy pesto spaghetti squash dish your own?

Leave a comment below or tag me on Instagram @iam.simply.angel. I’d love to hear from you.