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Pesto + Mushroom Stuffed Spaghetti Squash

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

Ingredients

  • 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

Instructions 

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.

Filling:

  • 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.