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Summertime Spaghetti Squash with Pesto Recipe

Staff Writer
Spaghetti Squash
Chris Granger

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. 

Deliver Ingredients


  • 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. 

Summer Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Summer Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.