Pesto Spaghetti Squash has been a “thing” in my life for quite some time now. Sometimes I top it with grilled pesto chicken, but this time I was feeling the “meatless Monday” vibe and went without chicken.  As I rooted around my fridge for the sun-dried tomatoes I just knew I had to have somewhere, I realized they were roasted red peppers. Happy accident? I think so. The peppers made this so tangy and yummy and addictive. Topped with parmesan cheese and red pepper flakes? Heaven.

I mean, come on, the Pesto Spaghetti Squash even looks like real noodles.

It’s fork-twirly and fun like real noodles.

If you think Pesto Spaghetti Squash looks good…

Check out my other spaghetti squash recipes:

Pepperoni Pizza Spaghetti Squash

No-Guilt Spaghetti Squash Bolognese

Low-Carb Lemon Chicken Alfredo Spaghetti Squash

TIPS FOR PERFECT SPAGHETTI SQUASH, EVERY TIME

1. The biggest problem with spaghetti squash? Cutting it. Try microwaving the spaghetti squash for a minute or two, and then it won’t feel like you’re trying to cut through a boulder.
2. Slice the squash into 1-inch rings.  When you roast them the salt, pepper, and olive oil will flavor every strand.  Also, you can pull apart the rings with your fingers making it look like actual spaghetti strands. It’s the little things that count when you’re fooling yourself that these are carbs.For more information, and an in-depth guide to spaghetti squash, click here!

Pesto Spaghetti Squash with Roasted Red Peppers

 

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Prep time

5 mins

Cook time

45 mins

Total time

50 mins

 

Author: Ally

Serves: 3-4 servings

Ingredients

• 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

Instructions

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!

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