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Pesto Stuffed Spaghetti Squash

Spaghetti squash can be cooked in a variety of ways, including baking, boiling, steaming, air frying, or microwaving.

Spaghetti squash contains many nutrients, including folic acid, potassium, and beta-carotene.

Pesto Stuffed Spaghetti Squash

Serves: 2

Spaghetti squash is perfect for this recipe. When cooked, the flesh comes away in long spaghetti-like strands that are great for mixing with pesto and cheese. It’s finished with breadcrumbs for a satisfying crunch, and to create an almost mac-n-cheese style dish.


1 medium to large spaghetti squash
2 tbsp basil pesto
125g mozzarella, torn or chopped into chunks
30g Parmesan, or vegetarian hard cheese, grated
2 tbsp breadcrumbs


Prep time: 10 min

Cooking time: 35 min

  1. Preheat your oven to 180°C/Gas 6. Cut the squash in half lengthways, then remove the seeds with a spoon. Rub the cut side with olive oil, salt and pepper, then place cut-side down in a roasting tray. Splash a little bit of water underneath the squash – this helps it retain its moisture. Bake for 25/30 minutes until it’s soft to the touch – don’t over-bake, because the texture of the strands will disintegrate.
  2. Once baked, carefully pull apart the flesh with a fork into spaghetti-like strands (they form widthways across the squash). Transfer to a bowl, and carefully mix the pesto with the squash strands, then mix in chunks of mozzarella and a pinch of seasoning. Spoon the mix back into the squash skins, then sprinkle the breadcrumbs and grated Parmesan on top. Bake in the oven for a further 8-10 minutes, until the breadcrumbs have turned golden.

Serving Instructions

Serve in their skins with a green salad.

“Growing up at Doddington, eating seasonal produce from the Kitchen Garden and farm was the only thing I knew. I learnt to cook using what was on hand here as the seasons passed and my love of cooking and good food stems from this. I strongly believe that the fresh, good quality ingredients are the foundation of delicious food.