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Spaghetti Squash with Pesto, Mozzarella, & Roasted Tomatoes
4.8 from 18 votes

Spaghetti Squash with Pesto, Mozzarella, & Roasted Tomatoes

Spaghetti Squash with Pesto, Mozzarella, and Roasted Tomatoes is an easy and delicious vegetarian meal that is perfect for summer, fall, or anytime!

Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 4
Calories: 258 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 spaghetti squash large
  • 1 pint grape tomato or cherry tomato
  • 2 tablespoons olive oil divided
  • salt to taste, Kosher salt
  • black pepper to taste, Kosher salt
  • 2 tablespoons pesto can use store bought
  • 4 ounces mozzarella cheese shredded, fresh
  • Garnish: crushed red pepper flakes freshly chopped
  • Garnish: basil freshly chopped

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F and line a large baking sheet with foil.
  2. Use a sharp knife to carefully cut the spaghetti squash in half lengthwise. Use a big spoon to scrape out the seeds and the stringy pieces. Discard.
  3. Brush the insides of the squash with 1 tablespoon of the olive oil and sprinkle with a little salt and pepper. Place cut-side down on one side of the prepared baking sheet. Roast for 20 minutes.
  4. Meanwhile, place the tomatoes in a medium bowl. Drizzle with the remaining olive oil and season with salt and pepper. Toss until all the tomatoes are well coated.
  5. Remove the pan from the oven and place the tomatoes on the other side of the pan. Return to the oven and roast for 15-20 minutes, or until tomatoes are soft and start to burst and the spaghetti squash pierces easily when a knife is inserted into the skin and flesh.
  6. Remove from the oven and preheat the oven to broil. Place the tomatoes in a bowl.
  7. Flip the squash over on the pan and gently run a fork down the flesh, creating strands. Add the pesto (1 tablespoon per half) and use the fork to "fluff" the strands and mix in the pesto.
  8. Top each squash half with mozzarella cheese and return the pan to the oven. Cook for 2-4 minutes, or until the cheese melts.
  9. Top with roasted tomatoes, crushed red pepper flakes, and basil. Serve immediately.

Nutrition Information

Calories 258kcal (13%) Carbohydrates 22g (7%) Protein 9g (18%) Fat 16g (25%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 7g (35%) Cholesterol 23mg (8%) Sodium 295mg (12%) Potassium 563mg (12%) Fiber 5g (20%) Sugar 8g (16%) Vitamin A 1618IU (32%) Vitamin C 21mg (23%) Calcium 223mg (22%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 258

% Daily Value*

Calories 258kcal 13%
Carbohydrates 22g 7%
Protein 9g 18%
Fat 16g 25%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Cholesterol 23mg 8%
Sodium 295mg 12%
Potassium 563mg 12%
Fiber 5g 20%
Sugar 8g 16%
Vitamin A 1618IU 32%
Vitamin C 21mg 23%
Calcium 223mg 22%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.