Pesto Spaghetti Squash with Roasted Red Peppers
Prep time
Cook time
Total time
Serves: 3-4 servings
  • 1 spaghetti squash, halved length-wise, seeds removed
  • 1 tbsp olive oil
  • salt and pepper
  • ½ cup pesto, (store-bought or homemade)
  • ¼ cup jarred roasted red peppers, diced
  • Parmesan cheese and Red Pepper Flakes for topping
  1. Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil.
  2. Drizzle the two cut sides of the spaghetti squash with olive oil, salt, and pepper.
  3. Place the spaghetti squash halves cut-side down on the baking sheet.
  4. Bake for 45 minutes. Remove the squash from the oven and allow it to rest 10 minutes until you're able to handle it.
  5. Using a fork, shred the inside of the spaghetti squash so that it resembles noodles.
  6. Use ¼ cup pesto on each half, and top with red peppers parmesan, and red pepper flakes if desired.
  7. Stir to coat all the "noodles" with pesto, and dig in!
Recipe by Ally's Cooking at