Pesto Spaghetti Squash with Mozzarella Recipe

Butternut squash cut in half
Zsuzsanna Békefi / Getty Images
  • Total: 15 mins
  • Prep: 5 mins
  • Cook: 10 mins
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
96 Calories
6g Fat
7g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 to 8 servings
Amount per serving
Calories 96
% Daily Value*
Total Fat 6g 8%
Saturated Fat 3g 14%
Cholesterol 14mg 5%
Sodium 397mg 17%
Total Carbohydrate 7g 2%
Dietary Fiber 0g 1%
Protein 4g
Calcium 139mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pretend you are eating pasta, while saving the calories. Spaghetti squash takes the place of pasta, while pesto, mozzarella, and Parmesan cheese give depth to this. It's hard to believe this recipe needs only 5 ingredients. Use your favorite pre-made pesto sauce from the market or whip up your own pesto sauce in the food processor or blender.


Steps to Make It

Place skillet over medium-high heat. When hot, add olive oil and cooked spaghetti squash. Stir in pesto with a fork. When spaghetti squash is heated through, add mozzarella and Parmesan cheeses and stir. When begins to melt, remove from heat and serve hot.

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