Description
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.
