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Pesto Spaghetti Squash Bowl

Whip up this quick and tasty pesto spaghetti squash bowl to pack in the vegetables without compromising on delicious flavor.

Super-Green Spaghetti Squash Bowl

You know those evenings when you just can’t pull yourself away from watching Criminal Minds to cook dinner or do anything really except watch 5 episodes of that dang addictive show? Today was one of those days. And now that Scandal is back I’m really going to have to consciously plan my evening eating, lest I become the resident malnourished recluse.

But this spaghetti squash bowl sort of fixes all of that. It’s way easy (→ more time for Criminal Minds), works in a decent amount of nutrition (→ more endurance for longer binges of Criminal Minds), and can be enjoyed on the couch as you watch…Criminal Minds.

Super-Green Spaghetti Squash Bowl

Spaghetti squash noodles can be used just about like regular noodles, so in this recipe we’ll just mix in some pesto (get the homemade recipe here), green healthy noms (spinach + broccoli), and feta cheese to make a quick and filling pasta dinner.

Super-Green Spaghetti Squash Bowl
Super-Green Spaghetti Squash Bowl

I went through a few different methods for cooking spaghetti squash in the weekly ingredient rundown, and I mentioned that you’ll get longer noodles if you cut the squash into discs. Well for the purpose of this recipe, scratch that. We’ll cut our squash lengthwise this time to create two bowls from which to eat our tasty TV dinner (less dirty dishes → more time for Criminal Minds).

Super-Green Spaghetti Squash Bowl

Pesto Spaghetti Squash Bowl

Whip up this quick and tasty pesto spaghetti squash bowl to pack in the vegetables without compromising on delicious flavor.
Print Pin Rate
Course: Main Dishes, Pastas, Side Dishes
Cuisine: American, Italian
Keyword: pesto spaghetti squash, spaghetti squash with pesto
Diet: Gluten-Free, Low Carb, Vegetarian
Time: 45 minutes or less
Prep: 5 mins
Cook: 40 mins
Total: 45 mins
Servings: 2 large portions or 4 side dishes
Calories: 478kcal
Author: Sarah Bond
0 from 0 votes


  • 1 spaghetti squash
  • 2 Tbsp olive oil divided
  • 1 cup chopped broccoli
  • 3 Tbsp water
  • 3 cups fresh spinach
  • 4 Tbsp pesto or to taste
  • 4 oz feta cheese cubed


  • Cut spaghetti squash in half lengthwise and scoop out seeds and gunk around seeds.
  • Brush with 1 Tbsp olive oil and place face down on a baking sheet. Bake at 375 degrees F for 40 minutes, or until tender (alternatively, you may boil or microwave it using instructions here). Squash is done when “noodles” easily fall away when gently raked with a fork. Because we are using the squash as its own bowl, be careful not to rake too far into the skin of the squash.
  • Place broccoli and water in a microwave-safe bowl and cover with a plate. Microwave on high for 3 minutes until broccoli is tender.
  • Heat 1 Tbsp olive oil in a large saute pan over medium heat. Add broccoli and spinach, cooking until spinach has reduced in size (3 minutes).
  • Remove pan from heat and add spaghetti squash noodles and pesto, mixing well, then gently stir in feta cheese cubes.
  • Spoon back into squash bowls and serve hot.


Serving: 1serving | Calories: 478kcal | Carbohydrates: 19g | Protein: 14g | Fat: 40g | Sodium: 900mg | Fiber: 5g
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  1. greg says:

    How does this how so many grams of fat.. how can I get it down?

    1. Sarah says:

      Hi Greg! Between the pesto (which is an olive oil based sauce), the olive oil used in cooking, and the feta cheese, this is pretty high in fat. You can definitely try to reduce this by using the olive oil more sparingly, halving the pesto (and perhaps mixing the pesto with a bit of Greek yogurt so you still get a nice creamy sauce), and cutting back on the feta cheese.

  2. Dakota says:

    By one half of recipe do you mean one half of the squash with the broccoli and spinach inside or do you mean one half of the one spaghetti squash half with ingredients.

    1. Sarah says:

      Hi Dakota! Sorry for the delay. I mean one half of all the ingredients, so including the broccoli and fillings 🙂

  3. Karen says:

    Can a spaghetti squash be too light yellow to use, my husband brought one home from the grocery and it’s such a light yellow that I thought it might not be ripe enough… then what do I do??

    1. Sarah says:

      Hi Karen! If you haven’t cut it yet, you can let it ripen a bit by setting it in a warm, sunny area. It should turn golden when it is ready 🙂