Pesto Spaghetti Squash

How about a tasty, vegan, and gluten-free meal packed with flavor and excellent for vegan meal prep? It checks all the boxes, right?

pesto spaghetti squash

Wondering how to cook spaghetti squash? It’s so simple! This pesto spaghetti squash is one of my favorite Fall transition recipes. It’s light, delicious, and so aromatic. The basil pesto sauce in this recipe adds so much brightness and flavor, and my favorite part? You guessed it right, it’s perfect for meal prep!

spaghetti squash recipe

The vegan pesto sauce is garlicky and acidic, while the green onions complete this dish with lots of different flavors and textures! I usually like to add crispy tofu to make it a more balanced meal. You can pair this vegan spaghetti squash recipe with caramelized onions, eggplant stew, or just enjoy it as is!

how to cook spaghetti squash

vegan pesto sauce


Yield: 4 servings

Prep time: 10 min

Cooking time: 45 min

Total time: 55 min


1 spaghetti squash

2 cups basil leaves

3 cloves of garlic

1 lime

¼ tsp salt

4 tbsp olive oil

4 tbsp water

Garnish: green onions


  1. Preheat the oven to 400 F.

  2. Cut the spaghetti squash in half and remove the seeds with a spoon. Be careful with your knife. Start in the middle and work your way to the sides. If you need extra help, you can soften it by putting it in the microwave for 3 - 5 minutes.

  3. To each half facing up, add a drizzle of olive oil, and salt and pepper to taste. Flip the halves and place them on a baking sheet facing down. Bake it in the oven for 45 min.

  4. While the spaghetti squash is cooking, let’s make the pesto sauce! To a blender, add the basil, garlic, lime juice, salt, olive oil, and water. Blend until smooth.

  5. Once the squash is ready, remove it from the oven and let it cool for a few minutes. It will be easier to manipulate once it’s not extremely hot.

  6. Once it’s cool, use a fork to scrape the inside and create long strands or noodles.

  7. Serve by pouring the sauce on top. Garnish with green onions, basil leaves, oregano, and chili flakes. That’s it. Your delicious meal is ready!


  • Store in airtight containers for about a week. You can freeze the pesto sauce for 3-4 weeks.

  • The pesto sauce yields ¾ cup. You can add ¼ cup of pine nuts for a creamier version.

  • I like this sauce bright and acidic, but if you prefer it less tart, use only the juice of half a lime.

  • For a protein-packed meal, I usually add crispy tofu. See this recipe where I pair crispy tofu with cherry and beet salsa!

Approximate cost:

$8.15. This takes into account the measurements listed in the ingredients section and for the main ingredients only. It does not include seasoning.


*Spaghetti squash is low in calories but high in fiber, vitamin C, manganese, and vitamin B6. It is also high in beta-carotene and vitamin C — two antioxidants that can curb free radical formation and reduce your risk of chronic diseases.

*Basil: Because basil is generally used in small quantities, the only substantial nutrient it provides is vitamin K. Basil also supplies plant compounds, which contribute aroma, flavor, and health benefits. Both sweet and holy basil have a long history of medicinal use. A few studies in people suggest benefits for blood sugar and stress, though more research is necessary.

basil pesto sauce

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