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Homemade Creamy Pesto Spaghetti Squash photo
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Creamy Pesto Spaghetti Squash

A cheesy, creamy pesto-filled spaghetti squash that's simple to assemble and bakes to golden, melty perfection.
Prep Time15 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 2 servings

Ingredients

  • 1 spaghetti squash halved, seeds removed
  • 1/2 tsp garlic powder
  • 2 oz cream cheese softened
  • 2-3 Tbsp pesto
  • 1/2 cup fresh spinach chopped
  • 1/4 cup Parmesan cheese shredded
  • 1/2 cup mozzarella shredded, divided (use 1/4 cup in filling and remaining for topping)
  • 1/4 tsp crushed red pepper
  • olive oil for brushing
  • sea salt and cracked pepper to taste

Instructions

  • Preheat the oven to 400°F (200°C).
  • Brush a thin layer of olive oil inside each halved spaghetti squash and season the flesh with garlic powder, sea salt, and cracked pepper.
  • Place the squash halves cut-side up on a baking pan and roast for about 30 minutes, until the flesh is tender and strands separate easily with a fork.
  • While the squash roasts, stir together the softened cream cheese and 2–3 tablespoons pesto in a mixing bowl until smooth.
  • Add the chopped spinach, shredded Parmesan, and 1/4 cup of the shredded mozzarella to the cream cheese mixture; mix to combine and add more cream cheese if too thick.
  • When the squash is cooked, remove from the oven and let cool a few minutes. Use a fork to scrape the flesh into spaghetti-like strands, leaving them in the squash shells.
  • Divide the cream cheese–pesto mixture between the two squash halves and work it into the strands, fluffing with a fork until evenly combined.
  • Sprinkle the remaining shredded mozzarella over each filled half and return to the oven.
  • Bake another 10 minutes, or until the cheese is melted and lightly golden; finish with a sprinkle of crushed red pepper and additional salt and pepper if desired, then serve.

Equipment

  • Chef’s knife
  • Spoon
  • Baking Pan
  • Mixing Bowl
  • Fork

Notes

  • Use 3 tablespoons pesto for a stronger pesto flavor.
  • Softening the cream cheese first makes mixing easier.
  • Let the squash cool slightly before scraping to avoid burns.
  • Adjust crushed red pepper to taste.