Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 20 minutes
Totaltime: 40 minutes

Squash can be prepared in advance.


  • 1 small spaghetti squash
    20 large basil leaves
    2 cloves of garlic
    1/4 cup olive oil
    4 tbsp Parmigiano-Reggiano
    salt and fresh pepper
    8 cherry tomatoes, diced


  • Cut squash in half lengthwise, scoop out seeds and fibers. Place in a microwave safe dish and cover. Microwave 8-9 minutes. Can also be baked at 350 degrees for one hour. When done, scoop out flesh with a fork into a large bowl.

    In an electric blender combine basil, garlic, olive oil, Parmesan cheese, salt a pepper and puree until smooth.

    Combine pesto with 4 cups spaghetti squash (save any remaining squash for another recipe). Add tomatoes and season with additional salt and pepper. Serve.
Have you tried the recipe?

Spaghetti squash pesto with tomatoes

Login to Save to Recipe Box
Add Recipe Note
Save to Recipe Box
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note

The {Pageturner} E-Cookbooks Library

The latest

France Complete E-cookbook

USA Complete E-cookbook

pizza Complete E-cookbook

summer Complete E-cookbook

breakfast Complete E-cookbook

dinner Complete E-cookbook

Newsletter sign up