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Summertime Spaghetti Squash with Pesto Recipe

Spaghetti Squash

Cooking spaghetti squash in the microwave steams the squash and the strands come out nicely — unlike cooking it in a conventional oven, which can cause the strands to bake to the skin. A simple quick fresh pesto is a snappy sauce for the steamed squash. 


  • One 3-3 ½-pound spaghetti squash
  • ½ cup fresh basil leaves
  • 2 tablespoons freshly grated Parmesan or Romano cheese
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup pine nuts, toasted
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper, to taste 


Prick the squash in 3 or 4 places with a fork, put it on a plate, and loosely cover it with plastic wrap. Microwave at full power for 9 minutes. Let the squash stand, still covered for another 5 minutes.

Meanwhile, make the pesto. Put the basil, cheese, oil, pine nuts, garlic, salt, and pepper in a food processor and pulse until well combined.

Halve the squash and scrape out the seeds. Using a fork, scoop the pulp into a large bowl. Add the pesto and toss to combine.