Print

We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!

recipe

Whole30 Spaghetti Squash with Pesto

If you aren’t on the Whole30 program, you may enjoy using our homemade Pesto in this recipe (click here).

Yield: 4-6 servings 1x
Prep: 5 minsCook: 25 minsTotal: 30 minutes
Units:
Scale:

Ingredients

  • 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

  1. 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.
  2. Use a dish towel to remove the squash to your cutting board and cut from end to end in half.
  3. Remove and discard seeds.
  4. 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.
  5. Toss with tomatoes and pesto and serve. (Note: If your pesto is too thick, add some additional olive oil to loosen it.)
  6. Optional: Drizzle with olive oil before serving if desired.

Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.