It’s squash season! Though I’ve been having a ball with butternut squash along with everyone else (the proof is in this soup), I’ve also been enjoying some quality time with our beloved spaghetti squash.

I truly admire people who can successfully do that whole low-carb diet thing. Any carb-less day in my world ends with me squatting into a dark corner in my kitchen and bingeing on buttered toast. I just can’t. My husband is the same; there is actually a photo of him somewhere as a small child gnawing on a baguette in his underpants.

If you snuck into my kitchen on a lazy Sunday afternoon, you’d see that nothing has changed.

Despite my love for carbs, I’m great with that whole moderation thing and I keep’em to a healthy limit. I’m lucky enough to *lovelovelove* vegetables and the fact that there are so many ways to get creative with them is huge for me — because I get bored quickly. 

The last time I played around with spaghetti squash, I ended up with this swoon-worthy Tex Mex Spaghetti Squash. Imagine eating nacho toppings out of a bowl… minus the self-loathing. 

This time around, I changed things up and brought some Italian flare to the squash by stirring in some pesto + tomato sauce. The addition of baby bella mushrooms brings a heartiness that makes half of the spaghetti squash to be a full meal itself. Feel free to add in some roasted red peppers or eggplant — do your thing. 

Oh yeah, and sprinkle some mozzarella on there, will ya? Everyone deserves some melty goodness in their lives.


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Easy Pesto + Mushroom Stuffed Spaghetti Squash




Get the Recipe:

Pesto + Mushroom Stuffed Spaghetti Squash

Enjoy Italian flavors and hearty mushrooms in this delish low-carb meal. It's also great re-heated!


  • lbs spaghetti squash, approx. 2.5
  • 3 tbsp olive oil, divided
  • 2 cloves garlic, minced
  • 1/4 cup diced red onion
  • 5.5 oz baby bella mushrooms, sliced
  • 1/4 cup pesto
  • 1/4 cup tomato sauce
  • 1/4 cup shredded parmesan or pecorino romano
  • Kosher salt and cracked black pepper, to taste

Optional garnishes:

  • Shredded mozzarella
  • Fresh basil


Cooking the squash:

  • Preheat oven to 375 degrees F.
  • Lightly oil a baking sheet.
  • Carefully slice the squash in half lengthwise and scrape out the seeds.
  • Drizzle each half with 1 tbsp olive oil and season with kosher salt and pepper, to taste.
  • Place squash, open-side down, onto the prepared baking dish.
  • Roast in the oven until tender, about 30 minutes. (While the squash roasts, you can prepare the filling to save time.)
  • Remove squash from oven and let rest until cool enough to handle, or handle it while wearing oven mitts.
  • Scrape the flesh with a fork to create strands.


  • Heat 1 tbsp olive oil in a skillet.
  • add the garlic and onions and simmer until garlic is fragrant, approx. 2 minutes. Stir often to prevent the garlic from browning.
  • Add the mushrooms and cook until tender, stirring occasionally.
  • Dump the spaghetti squash strands into the skillet.
  • Add the pesto, tomato sauce and shredded parm.
  • Stir to coat the squash.
  • Season with salt and pepper to taste.
  • Evenly redistribute the squash mixture into each squash bowl.
  • If topping with mozzarella, do so, and give the squash broil until mozzarella melts (see notes).
  • Garnish with fresh basil and serve.