Creamy Pesto Spaghetti Squash Recipe for Weeknight Dinner

Creamy, cheesy and full of veggie goodness, this Creamy Pesto Spaghetti Squash makes a cozy, simple weeknight dinner.

This recipe was originally published January 2018. Photos and text updated September 2020.

Spaghetti squash has become a popular, versatile ingredient because it’s simple to prepare and pairs well with all kinds of sauces. This pesto version is one of my favorites — richer than plain marinara, but still packed with vegetables and bright flavor.

Beyond cutting the squash in half, the recipe is straightforward: a creamy pesto filling made from cream cheese, pesto, spinach and cheeses is stirred into the cooked squash strands and baked until bubbly. It’s comforting, easy, and satisfying.

What you will need to make this recipe:

• Parmesan: Shredded or grated parmesan both work — use whichever you prefer. (Parmesan was added to the recipe in the 2020 update.)
• Pesto: Any pesto you like is fine. Store-bought is convenient, but homemade gives the freshest flavor. If you want to experiment, a cilantro pesto can be a tasty alternative.

How to make this recipe:

• For easier cutting, microwave the whole spaghetti squash for about 5 minutes first. Then halve it lengthwise and scoop out the seeds. Brush the inside with olive oil and season with garlic powder, sea salt and cracked pepper. Place the squash halves cut-side up on a baking sheet. (Step 1)
• Bake at 400°F for about 30 minutes, or until the flesh is tender and you can easily pull the strands away with a fork. Baking cut-side up gives slightly crisper edges, but you can bake either way. Remove from the oven and use a fork to fluff the strands. (Steps 2–3)
• While the squash cooks, soften the cream cheese and mix it with the pesto. Combine that with chopped fresh spinach, parmesan, 1/4 cup of the mozzarella and a pinch of crushed red pepper. If the filling seems too thick, add a bit more cream cheese. (Steps 5–6)
• Spoon and stir half of the filling into each squash half, working it into the strands and continuing to fluff until the squash and filling are combined. (Steps 6–7)
• Top each half with the remaining mozzarella and return to the oven for about 10 minutes, or until the cheese is melted and bubbly. Finish with fresh parsley or basil and an extra pinch of red pepper, if desired. Add cooked, chopped chicken for extra protein. (Steps 8–9)

• The assembled filling: cream cheese mixed with pesto, spinach, parmesan, shredded mozzarella and crushed red pepper. Adjust quantities to taste and texture. If you prefer a looser filling, add a splash of milk or extra cream cheese before mixing. (Steps 5–6)
• Scoop the mixture into the squash halves and finish with shredded mozzarella; bake until the cheese melts and the filling is warmed through. Garnish and serve hot. (Steps 7–9)

Notes and Pro-Tips:

• Meal prep friendly: roast the squash earlier in the week, then store the halves in the fridge. When ready to eat, mix and add the filling, top with cheese and bake until heated through.
• Scaling: the recipe scales easily. This version uses one squash and serves two; simply double or triple the ingredients for more servings and prepare each squash the same way.

Try these other simple dinner recipes:

• 20 Minute Black Bean Salsa Soup
• Simple Turkey Pepper Skillet
• Baked Orange Sheet Pan Dinner
• Slow Cooker Sweet Potato Chili
• Instant Pot Creamy Garlic Chicken

DID YOU MAKE THIS RECIPE? LEAVE A COMMENT AND TAG @LEMONSANDZEST ON INSTAGRAM — I LOVE TO SEE YOUR CREATIONS!

Creamy Pesto Spaghetti Squash

By: Lorie Yarro

A creamy, cheesy spaghetti squash stuffed with pesto, spinach and melty cheese — an easy, comforting vegetarian main or side.

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Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 2