Pesto Spaghetti Squash Bowls

These pesto spaghetti squash bowls are loaded with low-carb noodles and veggies, all coated in herby pesto and topped with feta for a creamy, tangy finish. Thanks to our foolproof step-by-step photos, you’ll have a healthy, delicious meal on the table in no time!

Your Go-To Lazy Weekday Meal

Some nights, you just need a dinner that practically makes itself. Enter this pesto spaghetti squash bowl—a recipe so easy and satisfying that it’s like dinner on autopilot!

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

The best part? The spaghetti squash doubles as your bowl—less cleanup, more time to enjoy your meal (or do other important things like binge-watch Netflix!). Whether you’re planning a cozy night on the couch or just looking for a veggie-packed meal, this dish is calling your name!

Here’s What You’ll Need

These lazy spaghetti squash bowls are super flexible, so add whatever veggies and toppings you have kicking around! Jump down to the recipe card for exact ingredient measurements—this is just an overview!

• Spaghetti Squash: For the most important ingredient of the recipe, choose 1 medium-sized, golden-colored spaghetti squash.
• Olive Oil: We’ll spread oil on the inside of the squash to help it tenderize.
• Cherry Tomatoes: We’ll roast these for a deliciously juicy flavor.
• Greens: Add some broccoli and spinach for flavor and nutrients!
• Pesto: This dish needs a rich sauce to balance the veggies, and pesto works so well here!
• Feta Cheese: Tie it all together with creamy, salt feta cheese.

Making These Bowls Is Too Easy

Step 1: Prep The Ingredients
Preheat the oven to 400°F (204°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and rub it around. Place cut-side down on a baking sheet and prick the outside with a fork. Spread the tomatoes out onto the same baking sheet.

Step 2: Roast The Squash And Tomatoes
Roast the squash and tomatoes for 30 minutes until the squash is fork-tender but still a little firm.

Step 3: Cook The Broccoli
While the squash bakes, place the broccoli in a microwave-safe bowl and cover it with plastic wrap. Microwave until tender.

Step 4: Saute The Veggies
Lightly grease a large saute pan and set over medium heat. Add the broccoli and spinach, cooking until the spinach has reduced in size.

Step 5: Spaghettify The Squash
Use a fork to scrape strands from the inside of the spaghetti squash. Transfer the strands to a separate bowl.

Step 6: Assemble The Bowls
Finally, add the spaghetti squash noodles, tomatoes, pesto, and feta to the pan with the spinach and broccoli. Gently stir to combine, optionally spooning back into the spaghetti squash shells to serve.

Picking The Perfect Spaghetti Squash

Choosing a squash is like choosing a watermelon (or a box of chocolates). You never quite know what you’ll get… unless you know what to look for! Here are some pointers for choosing the best, ripest, juiciest squash your local farmer’s market or grocery store can provide.

First, you’ll want a squash that feels heavy and dense, and the skin should be quite thick. This usually means it’s ripe and ready to eat! Soft spots are a no-no, as these are usually bad spots and will need to be cut off. Color-wise, golden yellow or dark yellow means we’re in business!