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?

Ask about my self-paced virtual wellness eGuide, The 7-Day Simplified Reset.

It’s a 30-page total wellness download with ready-to-use recipes + supplement recommendations, workouts, a mindfulness journal – and an entire strategy to kick-start your wellness reset.

Plus it comes with daily coaching so you’re not in it alone.

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.

A comforting, immune boosting chicken soup recipe with a zingy twist of ginger is just what you need to get through flu season and satisfy your taste buds – especially as the weather starts to cool down.

This recipe combines the soothing qualities of homemade chicken soup with the powerful health benefits of ginger and creamy coconut milk, making it a delicious and nourishing meal for any day.

Whether you’re feeling under the weather or just craving a cozy bowl, this recipe has you covered with flavor and wellness in every spoonful.

Ginger’s Immune Boosting Power

Ginger isn’t just a spicy root that adds kick to your chicken soup recipe—it’s a natural powerhouse for your immune system.

Packed with antioxidants and anti-inflammatory compounds like gingerol, ginger helps reduce inflammation, fights off infections, and soothes digestive discomfort.

When you sip on this ginger-infused chicken soup, you’re not only enjoying a tasty meal but also giving your body a gentle immune boost.

Especially during cold and flu season, ginger’s warming properties can help clear nasal passages and promote circulation, making it a perfect ingredient to keep you feeling vibrant and healthy.

The Creamy Goodness of Coconut Milk

One of the secret ingredients that take this chicken soup recipe to the next level is coconut milk.

Beyond its rich, velvety texture that complements the zing of ginger, coconut milk is loaded with healthy fats, including medium-chain triglycerides (MCTs) that are easily digested and provide quick energy.

These fats also support brain health and help your body absorb fat-soluble vitamins.

Plus, coconut milk adds a subtle sweetness that balances the spice of ginger and the savory depth of chicken broth, making each spoonful luxuriously flavorful and nourishing.

The Recipe

TOTAL PREP + COOK TIME: 50 mins.

SERVING SIZE: serves 4

WHAT YOU’LL NEED

• 2 tsp. coconut oil
• 3 cloves garlic, minced
• 1 tbsp. fresh minced ginger
• 1 bunch green onions, diced
• ¼ cup finely diced fresh basil
• 1 tsp. ground turmeric
• ¼ tsp. red cayenne pepper
• 1 (15-oz.) can full fat coconut milk
• 1 (32-oz.) container bone broth
• 1 lb. boneless skinless chicken thighs
• 1/2 tsp. celtic salt, plus more to taste
• 2 medium sweet potatoes, spiralized
• 1 red bell pepper, chopped
• cilantro + fresh lime juice

HOW TO MAKE IT

1. Heat oil in a large pot over medium-high heat. Once oil is hot, add in garlic, ginger, green onion, and basil. Sauté for about 5 minutes until the onions begin to turn translucent and slightly golden. 
2. Next add in turmeric, cayenne pepper, and salt, and stir for 30 seconds to release flavors.
3. Add in coconut milk, bone broth and chicken thighs. Stir well to combine. Bring soup to a boil. You’ll want the chicken to be covered by the broth so make sure you stir them down to the bottom. 
4. Reduce heat to medium low and simmer uncovered for 20-30 minutes or until chicken is fully cooked.
5. Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. 
6. Add chicken back to pot then stir in sweet potato noodles and bell pepper. Simmer for a few more minutes. 
7. Taste and adjust seasoning as needed. Finish it off with cilantro and a squeeze of fresh lime juice.

The Vegan Twist

If you’re looking to make this recipe vegan or simply want to switch things up, replacing chicken with legumes like chickpeas or lentils is a fantastic option.

These plant-based proteins soak up the ginger and coconut milk flavors beautifully while adding fiber and essential nutrients.

Lentils, in particular, cook quickly and give the soup a hearty texture that satisfies just as well as chicken.

Simply ditch the chicken broth and use vegetable broth to keep the dish fully plant-based.

This swap keeps the soul-warming essence of the soup intact while making it accessible for everyone at your table.

My Favorite Remix: Red Lentils and Extra Ginger

My go-to remix of this chicken soup recipe is to skip the chicken altogether; replace the sweet potatoes with red lentils, and dial up the ginger to create a bold, vibrant red lentil soup.

The lentils thicken the broth naturally, making it creamy without any dairy, and the extra ginger adds a fiery punch that wakes up your senses.

This version is perfect for those days when you want something light but packed with flavor and immune-boosting benefits. It’s a simple twist that transforms the classic into a powerhouse vegan meal that’s just as satisfying.

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

Ask about my self-paced virtual wellness eGuide, The 7-Day Simplified Reset.

It’s a 30-page total wellness download with ready-to-use recipes + supplement recommendations, workouts, a mindfulness journal — and an entire strategy to kick-start your wellness reset.

Plus, it comes with daily coaching so you’re not in it alone.

Which soup is calling your name – classic comfort or vibrant vegan?

Leave a comment below or tag me on Instagram @SimplyFitAngel. I’d love to hear from you!