Go Back
In today’s health-conscious world, finding meals that are both delicious and nutritious can be a challenge. Enter Creamy Spinach Pesto Spaghetti Squash, a dish that beautifully balances flavor and wellness. This recipe not only tantalizes the taste buds but also serves as a fantastic alternative to traditional pasta dishes. The creamy spinach pesto adds a rich depth to the naturally sweet and unique texture of spaghetti squash, making it an appealing choice for anyone looking to enhance their diet without sacrificing taste.

Creamy Spinach Pesto Spaghetti Squash

Discover the ultimate healthy meal with Creamy Spinach Pesto Spaghetti Squash! This delicious dish combines the natural sweetness of spaghetti squash with a rich, creamy spinach basil pesto, making it a nutritious alternative to traditional pasta. Packed with vitamins, fiber, and flavor, it's perfect for any dietary preference, including vegetarian and vegan options. Enjoy this guilt-free indulgence that's both satisfying and easy to prepare!
Print Recipe Pin Recipe

Ingredients
  

1 medium spaghetti squash

3 cups fresh spinach leaves

1/2 cup basil leaves

1/4 cup pine nuts (toasted)

1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

2 cloves garlic, minced

1/2 cup olive oil

1/2 cup cream cheese (or cashew cream for a vegan option)

Salt and pepper, to taste

Red pepper flakes (optional, for a kick)

Fresh basil leaves, for garnish

Additional pine nuts, for garnish

Instructions
 

Prepare the Spaghetti Squash:

    - Preheat your oven to 400°F (200°C).

      - Slice the spaghetti squash in half lengthwise and scoop out the seeds.

        - Drizzle with olive oil, and sprinkle with salt and pepper. Place the squash cut side down on a baking sheet lined with parchment paper.

          - Roast for 30-40 minutes, or until the flesh is fork-tender. Once done, allow to cool slightly before scraping the insides with a fork to create spaghetti-like strands.

            Make the Spinach Basil Pesto:

              - In a food processor, combine the spinach leaves, basil, toasted pine nuts, Parmesan cheese, and minced garlic.

                - With the processor running, slowly stream in the olive oil until the mixture is smooth and creamy. Adjust seasoning with salt and pepper.

                  - Set the pesto aside.

                    Prepare the Creamy Sauce:

                      - In a medium saucepan over medium heat, combine the cream cheese and about 1/2 cup of the spinach basil pesto. Stir until the cream cheese is melted and well incorporated.

                        - If the sauce is too thick, add a little more pesto, or splash in some reserved spaghetti squash cooking water to loosen it to your desired consistency.

                          Combine Everything:

                            - In a large bowl, toss the spaghetti squash strands with the creamy pesto sauce until well coated. Add more pesto or olive oil if necessary.

                              Serve:

                                - Plate the creamy spinach pesto spaghetti squash, and sprinkle additional pine nuts and fresh basil on top for garnish. Add a pinch of red pepper flakes if you like some heat.

                                  - Serve immediately and enjoy!

                                    Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings