(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
spaghetti squash
olive oil
mushrooms, sliced
garlic, minced
pesto sauce
salt
black pepper
grated parmesan cheese (optional)
fresh basil (optional)
Directions
Preheat your oven to 200°C (400°F).
Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle the cut sides with olive oil and season with salt and pepper.
Place the squash halves cut-side down on a baking sheet and roast for 35–40 minutes until tender.
While the squash is roasting, heat olive oil in a skillet over medium heat.
Add sliced mushrooms and cook until browned and tender.
Stir in minced garlic and cook for another minute.
Once the squash is cooked, use a fork to scrape the flesh into spaghetti-like strands.
Add pesto and sautéed mushrooms to the squash strands and gently toss to combine.
Return the mixture to the squash shells.
Top with grated parmesan and fresh basil if desired.
Serve warm directly from the squash boats.
Servings and timing
Servings: 2–4 Prep time: 10 minutes Cook time: 35–40 minutes Total time: about 45–50 minutes
Variations
Add grilled chicken or shrimp for extra protein
Use dairy-free pesto to keep the dish vegan
Include cherry tomatoes for a burst of freshness
Add spinach or kale for extra greens
Top with mozzarella and broil for a cheesy finish
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over medium heat until warmed through. Add a splash of olive oil if needed to refresh the texture.
FAQs
Can I cook spaghetti squash in advance?
Yes, you can roast it ahead of time and store it in the refrigerator.
How do I know when spaghetti squash is done?
It should be tender and easily shred into strands with a fork.
Can I freeze this dish?
It’s not ideal, as the squash can become watery when thawed.
What mushrooms work best?
Button, cremini, or portobello mushrooms all work well.
Can I make this vegan?
Yes, just use a vegan pesto and skip the cheese.
Is this dish low-carb?
Yes, spaghetti squash is a great low-carb alternative to pasta.
Can I use store-bought pesto?
Absolutely, it’s a convenient and tasty option.
How do I avoid watery squash?
Roast it cut-side down and avoid overcooking.
Can I add other vegetables?
Yes, zucchini, bell peppers, or spinach are great additions.
What protein pairs well with this dish?
Grilled chicken, shrimp, or tofu are excellent options.
Conclusion
Pesto Spaghetti Squash Boats with Mushrooms are a fresh and flavorful way to enjoy a lighter take on pasta. With simple preparation and vibrant ingredients, this dish is perfect for anyone looking for a healthy, satisfying, and delicious meal.
These Pesto Spaghetti Squash Boats with Mushrooms are a healthy, low-carb alternative to pasta, packed with savory mushrooms and vibrant basil pesto. Roasted spaghetti squash strands are tossed with rich, herby flavors and served right in the shell for a wholesome, gluten-free, and satisfying meal perfect for weeknights or meal prep.
Ingredients
Spaghetti squash
Olive oil
Mushrooms, sliced
Garlic, minced
Pesto sauce
Salt
Black pepper
Grated parmesan cheese (optional)
Fresh basil (optional)
Instructions
Preheat oven to 200°C (400°F).
Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle cut sides with olive oil and season with salt and pepper.
Place cut-side down on a baking sheet and roast for 35–40 minutes until tender.
Meanwhile, heat olive oil in a skillet over medium heat.
Add mushrooms and cook until browned and tender.
Stir in garlic and cook for 1 minute until fragrant.
Once squash is cooked, use a fork to scrape the flesh into spaghetti-like strands.
Add pesto and sautéed mushrooms to the strands and gently toss to combine.
Return mixture to the squash shells.
Top with parmesan cheese and fresh basil if desired.
Serve warm directly from the squash boats.
Notes
Roast squash cut-side down to avoid excess moisture.Use store-bought or homemade pesto depending on preference.Add cherry tomatoes or spinach for extra color and nutrients.For a vegan version, use dairy-free pesto and skip the cheese.Broil briefly with mozzarella for a cheesy finish.
