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Discover the perfect low-carb, gluten-free dinner with this Spaghetti Squash and Walnut Pesto recipe! Roasted spaghetti squash tossed in a vibrant homemade walnut-basil pesto, topped with toasted walnuts for a crunchy finish. This easy, nutritious, and grain-free dish is packed with flavor and perfect for keto, vegan, and healthy lifestyle enthusiasts. Try this delicious, family-friendly meal tonight!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course, Pasta
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

For the Spaghetti Squash:

  • 1 large spaghetti squash
  • 2 tbsp olive oil
  • Salt and pepper to taste

For the Walnut Pesto:

  • 1 cup fresh basil leaves
  • 1/2 cup walnuts toasted
  • 1/3 cup Parmesan cheese grated
  • 2 garlic cloves
  • 1/2 cup olive oil
  • 1 tbsp lemon juice
  • Salt and pepper to taste

Topping:

  • 1/4 cup walnuts toasted and roughly chopped for garnish
  • Extra Parmesan cheese for serving optional

Instructions
 

  • Prepare the Spaghetti Squash: Preheat the oven to 400°F (200°C).
  • Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  • Drizzle the inside of each half with olive oil, and season with salt and pepper.
  • Place the squash halves cut-side down on a baking sheet lined with parchment paper.
  • Roast for 35-40 minutes, or until the flesh is tender and you can easily shred it with a fork into spaghetti-like strands.
  • Remove from the oven and allow to cool slightly before using a fork to scrape out the strands. Set aside.
  • Make the Walnut Pesto: While the squash is roasting, prepare the pesto.
  • In a food processor, combine the basil leaves, toasted walnuts, Parmesan cheese, garlic, lemon juice, and a pinch of salt and pepper.
  • Pulse until the ingredients are finely chopped.
  • Slowly drizzle in the olive oil while the processor is running, blending until smooth and creamy. Adjust the seasoning with additional salt, pepper, or lemon juice if needed.
  • Combine and Serve: Toss the roasted spaghetti squash strands with the walnut pesto until well coated.
  • Divide the squash among plates or bowls.
  • Top each serving with extra toasted walnuts and sprinkle with additional Parmesan if desired.

Notes

Toasting the walnuts enhances their flavor, so don't skip this step!
The pesto can be made in advance and stored in the fridge for up to 3 days. Just give it a good stir before using.
If you like a spicy kick, you can add a pinch of red pepper flakes to the pesto.
Enjoy your hearty, grain-free Spaghetti Squash with Walnut Pesto!
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