Pesto-Inspired Spaghetti Squash

When my doctor told me my test results showed I was allergic to gluten, eggs, and dairy, she also told me she wanted me to do a candida cleanse for six weeks.  This involved also being basically grain-free, which meant no pasta.  No pasta for 6 WEEKS!  

Enter my saving grace: the spaghetti squash.  This is such a captivating cucurbit.  To me it is literally like magic. 

Spaghetti Squash
How is it that something can transform from what’s on the left to what’s on the right?


The only tricky part is cutting into it.  What I find to be the easiest way is to first cut off the stem end (about a 1/2″ of it).  This gives you a more stable platform for cutting.  Place it cut-side down, and then cut downwards (See picture below).  It’s important to have a good, strong knife to do this.  Be careful!

Cutting into a squash

I enjoyed the spaghetti squash so much then that I still have it often even though I can now have gluten-free pasta.  I know that there are gluten-free pastas out there, but to me spaghetti squash is a more filling and low-calorie meal (I mean, four cups of the squash ‘noodles’ is under 150 calories). 

Pesto-Inspired Spaghetti Squash
Serves 3
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Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
  1. 1 spaghetti squash, halved lengthwise and seeded
  2. 1 tablespoon olive oil
  3. 2 medium onions, 1/4" dice
  4. 3 garlic cloves, minced
  5. 1/8 teaspoon red pepper flakes
  6. 3 cups loosely packed spinach, roughly chopped spinach
  7. 1/4 cup minced basil
  8. 1/4 cup pine nuts, toasted
  1. Preheat oven to 350 degrees. Place squash, cut-side down, on a foil-lined baking sheet. Bake for 35-40 minutes until a fork can easily be inserted into squash. Once it's cooked, remove from oven and flip the squash so cut-side is up. This makes it so the squash doesn't get watery. Let squash cool slightly. Scrape squash into strands with a fork.
  2. While squash is cooking, heat one tablespoon of olive oil in a large skillet over medium heat. Add onions, and 1/2 teaspoon salt and sauté until onions are softened and begin to brown around the edges, about 5 minutes. Add garlic and red pepper flakes, and sauté for about a minute.
  3. Add spinach and spaghetti squash, stir until spinach begins to wilt. Add pine nuts, basil, and toss to combine. Season with salt and freshly ground pepper to taste.
One Fine Tomato

3 thoughts on “Pesto-Inspired Spaghetti Squash”

  1. This looks so good. I always make spaghetti squash to eat instead of pasta (for me and Paul) and now M is taking my squash and so is Thomas and Isaac (though he was the last to convert.

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