"Sometimes" low-carb basil pesto spaghetti squash

Tender, herbaceous, and perfectly sauced—your new favorite vegan spaghetti squash recipe with soul

Silky strands of roasted spaghetti squash catch a lush basil pesto that sings green, bright, and nutty, turning a humble squash into a weeknight showstopper.

This dish borrows Mediterranean technique, grounds itself in soulful comfort, and solves the “I want something light but satisfying” dilemma in under an hour.

It’s plant-forward, flavor-first, and built for big aroma with minimal effort.

Beats and Eats (music to pair with spaghetti squash)

“Sometimes” by Brenda Nicole Moorer floats with warmth and restraint—just like this dish. The song’s gentle groove mirrors the way basil perfumes the pesto without overpowering, letting the squash’s natural sweetness take center stage while the rhythm keeps everything smooth and unhurried.

Flavor Profile (what makes the dish unique)

This basil pesto spaghetti squash is fresh and a whole lotta herby up front, with a lemony pop that brightens each forkful. The roasted squash adds a subtle sweetness and tender bite, creating much runway for the pesto’s bold green energy.

Key flavor ingredients:

• Basil: The soul of the pesto—peppery, aromatic, and unapologetically green.
• Cashews: Bring creamy body and a soft nuttiness that keeps the pesto vegan-friendly and lush.
• Cotija: Adds salty funk and depth; a little goes a long way for savory balance (optional for vegan swaps).
• Lemon juice: Sharpens and lifts the sauce, cutting richness and waking everything up.

Serving Suggestions

Serve warm as a main with a simple kale and sweet potato salad, or plate it as a side next to grilled vegetables or fried blackeyed peas. Finish with cracked black pepper, extra lemon zest, or a drizzle of good olive oil.

Recipe Variations & Ingredient Substitutions

• Fully vegan: Replace cotija with nutritional yeast or a vegan feta.
• Spicy: Add Calabrian chili paste or red pepper flakes to the pesto.

Test Kitchen Tips for Best Results

• Roast the spaghetti squash cut-side down to concentrate sweetness and avoid excess moisture.
• If it's too tough to cut open, cook it whole instead. It will take a little longer to cook (15-20 minutes more) but will be tender and easier to cut.
• If microwave is your thing, you can go this route and be done in a matter of minutes. Just halve it, remove the seeds, microwave for about 10 minutes.
• Let the squash cool slightly before shredding—this keeps the strands long and silky.
• Pulse pesto just until combined; over-blending dulls the basil’s fresh bite.
• Season in layers: salt the squash lightly, then adjust after tossing with pesto.

This one’s light on carbs, heavy on flavor, and smooth like the record spinning in the background

Keep up with my food exploits on Instagram and YouTube. If you like any of the music you find on the site, visit me at Spotify to find curated playlists.

Basil Pesto Spaghetti Squash

Author: Marwin Brown

463kcal

4 from 2 votes

Pinterest Facebook Share on X

Share Print

Prep 5 minutes mins

Cook 1 hour hr

Total 1 hour hr 5 minutes mins

A flavorful, low carb way to get your pasta fix. The squash is backed by a tasty pesto recipe.

Servings 2 people

Course Main Course

Cuisine American

Ingredients

1x2x3x

Squash Ingredients

• ▢ 1 whole spaghetti squash halved and seeds removed
• ▢ 2 teaspoons extra-virgin olive oil
• ▢ Kosher salt and pepper

Pesto Ingredients

• ▢ 1 cup raw cashews
• ▢ 2 cups packed fresh basil leaves about 3 ounces or 2 large bunches
• ▢ 2 tablespoon grated cotija cheese or substitute with Parmesan
• ▢ 1 tablespoon lemon juice
• ▢ 2 cloves garlic roughly chopped
• ▢ ½ teaspoon fine sea salt
• ▢ ½ cup extra-virgin olive oil

Method

Prevent Sleep ModePrevent Sleep Mode

1. Pre-heat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
2. Drizzle the insides of each squash half with 1 teaspoon olive oil and rub it all over the inside, adding more oil if necessary. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet.
3. Bake for 40 to 60 minutes (depending on squash size), until you can easily pierced through the squash with a fork.
4. After roasting, using a fork fluff the interiors to get angel hair pasta like strands
5. Toast the cashews: In a medium skillet, toast the cashews on medium heat stirring frequently, until nice and fragrant, 3 to 5 minutes. Pour them into a bowl to let cool
6. Combine the basil, cashews, cheese, lemon juice, garlic and salt in a food processor or blender. With the machine running, slowly drizzle in the olive oil. Continue processing until the mixture is well blended but still has some texture. Pause to scrape down the sides as necessary.
7. Taste, and adjust if necessary depending on desired taste profile. Salt will mellow out the basil and add more oomph to the pesto. More olive oil can be added if the consistency is too thick.

Nutrition

Serving2peopleCalories463kcalCarbohydrates11gProtein8gFat45gSaturated Fat8gPolyunsaturated Fat6gMonounsaturated Fat29gCholesterol8mgSodium393mgPotassium264mgFiber1gSugar2gVitamin A670IUVitamin C4mgCalcium79mgIron3mg

Notes

Leftover pesto can be stored in the refrigerator, covered, for up to 1 week.

Squash Tips

• Cut in half if you cut it lengthwise (from stem to end), you'll have shorter spaghetti strands. If you cut it right down the middle (between the stem and the end), you'll have longer strands.
• Place the squash cut side down on a parchment paper lined baking sheet. Roast at 400°F until tender (poke with a knife to test) about an hour, depending on how large of a squash you have.
• If it's too tough to cut open, cook it whole instead. It will take a little longer to cook (15-20 minutes more) but will be tender and easier to cut.
• If microwave is your thing, you can go this route and be done in a matter of minutes. Just halve it, remove the seeds, microwave for about 10 minutes.
• For paleo version of the recipe, eliminate the cheese from the pesto
• Baked spaghetti squash will keep well in the refrigerator, covered, for up to 5 days. Just reheat before serving.

Pesto Tips

• Wash the basil very well to get rid of any debris and grit. Use cold water so they don't wilt.
• Be intentional about the amount of garlic you use. Garlic goes a long way in pesto
• Choose a good olive oil. Doesn't have to be expensive, but just make sure it meets your taste

Private Notes

Click here to add your own private notes.

Tried this recipe?

Let us know how it was!

Sharing is caring!