Pesto Spaghetti Squash with Tomatoes

***All of my recipes are gluten-free, dairy-free, blood sugar-friendly, and gut-supportive. We are all different so you may need to make adjustments based on your body’s unique needs.***

If your garden is overflowing with basil and tomatoes, this Pesto Spaghetti Squash with Tomatoes is one of the freshest and most flavorful ways to enjoy the season’s harvest. Tender strands of roasted spaghetti squash are tossed with a vibrant homemade basil pesto, juicy tomatoes, and crunchy pine nuts for a meal that feels both comforting and light.

Traditional pesto often relies on Parmesan cheese for richness, but this dairy-free version lets the fresh basil, walnuts, garlic, and quality olive oil shine. The result is a colorful, nutrient-rich dinner that’s perfect as a vegetarian main course or a delicious side dish alongside grilled chicken, shrimp, or salmon.

Whether you’re following a paleo lifestyle, eating gluten-free, or simply looking for more ways to enjoy vegetables, this recipe brings bright summer flavors to your table with simple, wholesome ingredients.

❤️Why You’ll Love This Recipe

• Fresh, garden-inspired flavors in every bite
• Naturally gluten-free and dairy-free
• Easy enough for weeknight dinners
• A wonderful way to use abundant basil and tomatoes
• Rich, creamy pesto without cheese
• Perfect as a light entrée or hearty side dish
• Meal prep friendly

🌿Why Your Body Loves This Recipe

Every ingredient in this recipe contributes something nourishing while creating incredible flavor.

• Spaghetti Squash is naturally lower in carbohydrates than traditional pasta while providing fiber that helps support digestive health and keeps meals satisfying.
• Fresh Basil contains naturally occurring plant compounds and antioxidants that contribute vibrant flavor and freshness.
• Tomatoes are an excellent source of vitamin C and lycopene, a plant antioxidant that gives tomatoes their beautiful red color.
• Walnuts provide heart-healthy unsaturated fats along with omega-3 fatty acids and minerals.
• Extra Virgin Olive Oil offers monounsaturated fats and naturally occurring polyphenols that are a hallmark of Mediterranean-style eating.
• Garlic adds bold flavor while contributing beneficial plant compounds.

Together, these simple ingredients create a balanced meal that’s as nourishing as it is delicious.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 4

Ingredients:

• 1 spaghetti squash
• 1 cup (25 g) fresh basil leaves, packed
• ¼ cup additional basil, chiffonade
• ¼ cup walnuts
• ⅓ cup good-quality extra virgin olive oil
• 2 garlic cloves
• 1 additional garlic clove, minced
• Salt and freshly ground black pepper, to taste
• 1 tablespoon ghee
• 2 cups chopped fresh tomatoes
• ¼ cup toasted pine nuts (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash cut-side down in a baking dish and add enough water to come about halfway up the sides. Roast for 30–40 minutes, or until the squash is just tender but not overcooked.
2. While the squash is roasting, combine the basil, walnuts, olive oil, garlic, salt, and pepper in a food processor. Blend until smooth and creamy, adding a little more olive oil if needed to reach your desired consistency.
3. Once the squash is cool enough to handle, use a fork to scrape the flesh into long, spaghetti-like strands and set aside.
4. Heat the ghee in a large skillet over medium heat. Add the remaining minced garlic and cook for about 30 seconds, just until fragrant.
5. Add the spaghetti squash to the skillet and gently toss with the prepared pesto until evenly coated and warmed through.
6. Fold in the chopped tomatoes, fresh basil, and toasted pine nuts, if using. Cook for another 1–2 minutes, just until the tomatoes are slightly warmed but still fresh.
7. Serve immediately and garnish with additional basil or toasted pine nuts, if desired.

Recipe Notes:

• For the brightest green pesto, blanch the basil leaves in boiling water for about 30 seconds before transferring them to an ice bath. This simple step helps preserve their vibrant color.
• Avoid overcooking the spaghetti squash. Slightly firm strands hold up much better once mixed with the pesto.
• Use the freshest basil you can find for the most vibrant flavor.

Variations

• Stir in grilled shrimp, chicken, or salmon for additional protein.
• Substitute all pine nuts for the walnuts if preferred.
• Add baby spinach or sautéed mushrooms for extra vegetables.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a skillet over medium-low heat or microwave until warmed through.

Adapted from: Paleo Comfort Foods by Julie and Charles Mayfield.

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