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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
Scale:

Ingredients

  • 1 medium to large spaghetti squash
  • 3 Roma tomatoes, seeded and diced
  • ¼ 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.

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