Whole30 Spaghetti Squash with Pesto
To make Whole30 Spaghetti Squash with Pesto, just toss cooked spaghetti squash with pesto and tomatoes for a healthy, easy side dish or light meal.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Category: Side Dish
- Method: Roast
- Cuisine: American
Ingredients
Units
Scale
- 1 medium to large spaghetti squash
- 3 Roma tomatoes, seeded and diced
- 1/4 cup Whole 30 Pesto (see recipe here)
- Extra virgin olive oil, optional
Instructions
- Poke a few holes in the skin of the uncut spaghetti squash with a fork. Place entire uncut squash in the microwave and microwave for 8-10 minutes on high to get skin pliable enough to cut.
- Use a dish towel to remove the squash to your cutting board and cut from end to end in half.
- Remove and discard seeds.
- Place squash cut side down on a plate or platter and microwave on high for about 15 minutes, using five minute intervals. Once the squash is soft, invert and using a fork, pull and scrape the meat from the squash, finishing with a spoon to remove all flesh from shell. Discard the outer shell.
- Toss with tomatoes and pesto and serve. (Note: If your pesto is too thick, add some additional olive oil to loosen it.)
- Optional: Drizzle with olive oil before serving if desired.
Notes
If you aren’t on the Whole30 program, you may enjoy using our homemade Pesto in this recipe (click here).
