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  • Writer's pictureShay

Delicious, Low-Carb Pesto Spaghetti Squash Pasta

Updated: Jan 7, 2021

If you’re new to spaghetti squash, Welcome and check out this low-carb delicious pesto spaghetti squash pasta.This dish is rich and satisfying, and is packed with nutty, herbaceous flavor. In the wintertime, I toss pesto with strands of spaghetti. This simply fast recipe, flavorful way to upgrade the mild-mannered veggie. It’s great as a super-fast main dish, or served alongside your favorite protein.


  • 1 large spaghetti squash

  • Store bought pesto sauce

  • salt and pepper

  • red pepper flakes

  • 1 tsp granulated white sugar

  • olive oil


  • Preheat oven to 400 degrees F (204 C) and line a large baking sheet (or more if increasing batch size) with foil.

  • Microwave squash 5-6 minutes; cool slightly.

  • Place squash on cutting board with the most-flat surface down. Slice along cut-side down. (Since the squash will be hot, use a towel (or oven mitt) to hold the squash half, and scrape out the seeds.

  • Brush the interior with oil and sprinkle with a little salt and pepper. Place cut-side down on baking sheet. Roast for 45 minutes, or until a knife easily pierces the skin and flesh. Remove from oven and set aside.

  • Use a fork to scoop out spaghetti squash into fine strings and divide between serving plates. Top with desired amount of pesto and lightly toss.

Note/Tips -

I doctor up my pesto sauce salt, pepper, white sugar, DivineKuizine sugar spice, and red flakes. 

Serve with additional toppings Parmesan cheese.

Store leftovers covered in the refrigerator for 2-3 days, though best when fresh. Pasta can be enjoyed hot, chilled, or at room temperature.

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