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Spaghetti Squash with Pesto Sauce


  • 1 spaghetti squash
  • 1 bag basil, large stems removed
  • 2 cloves garlic
  • 1 tablespoon oil
  • 1 large handful toasted walnuts, roughly chopped
  • Parmesan or Romano cheese, grated (optional)
  • 1 package pasta, cooked


Cut squash in half lengthwise and scoop out seeds. Boil or steam for 30 minutes or until tender.

Using a fork, scrape pulp out of the shells and break it apart, making it look like spaghetti. Set empty shells aside.

Toss basil, garlic, oil and half of walnuts into a food processor and pulse until well blended. Heat a small amount of oil in a skillet over high heat and fry squash until beginning to brown.

Toss squash together with pesto, pasta and remaining nuts. Place back in the empty shells. Serve sprinkled with cheese.

Submitted by Philippe Waterinckx, Tucson CSA