Lemon Pesto Spaghetti Squash

Vegan, gluten-free, or none of the above? You'll love this flavorful pesto spaghetti squash bowl filled with spinach, roasted cauliflower & pine nuts.

Back by popular demand – spaghetti squash! If you’ve been following for long you’ll know that I haven’t always been the biggest fan of it. But here’s what I’ve learned: it’s best to get the “spaghetti” thought out of your mind. As pasta, it’s kind of mushy. As a roasted vegetable that happens to form into little strands, it’s so delicious. Especially with a squeeze of lemon and a few dollops of pesto. And if you’re new to spaghetti squash, head over to this post to read my favorite tips for cooking it.

For texture and crunch, I tossed the squash with roasted cauliflower, spinach, and pine nuts. This pesto spaghetti squash is a simple, healthy weeknight meal or vegetable side dish. Serve it like it’s pictured or mix everything together with the pesto. (It’s not as pretty at that point, but still tasty).

And if you’re still feeling like pasta, check back Friday 🙂

4.8 from 29 reviews

Lemon Pesto Spaghetti Squash

 

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This veggie-heavy bowl is a great gluten-free, vegan weeknight dinner. Check out this post on how to cook spaghetti squash for tips on how to prepare perfectly al dente, not-too-mushy strands.

Author: Jeanine Donofrio

Recipe type: Main dish

Serves: 4

Ingredients

• 1 medium spaghetti squash
• Extra-virgin olive oil, for drizzling
• 2 cups cauliflower florets
• Hemp Seed Pesto (use spinach and herbs in place of the kale)
• 2 cups baby spinach, coarsely chopped
• Juice of ½ small lemon, plus wedges for serving
• 2 tablespoons pine nuts
• ¼ cup chopped fresh herbs (parsley or basil)
• Sea salt and freshly ground black pepper
• Parmesan cheese (optional)

Instructions

1. Preheat the oven to 400°F and line two baking sheets with parchment paper.
2. Prepare and roast the spaghetti squash according to the instructions in this post. Drizzle the cauliflower with olive oil, sprinkle with salt and pepper, and place on the second baking sheet. Roast for about 25 minutes or until golden brown around the edges.
3. Meanwhile, make the pesto and set aside.
4. Place the baby spinach in a large bowl. Use a fork to scrape the spaghetti squash into strands. Add the lemon juice and season to taste with salt and pepper (you can do this right in the spaghetti squash halves). Add the spaghetti squash to the bowl and gently toss, so that the heat from the squash lightly wilts the spinach leaves.
5. Add the roasted cauliflower, pine nuts, parsley, and a dollop of the pesto.
6. Optional step: toss it all together so that the pesto coats all of the vegetables.
7. Serve with lemon wedges, extra pesto, and Parmesan, if desired.

3.4.3177