I'm excited to kick off autumn and squash season with this week's recipe! Easy Spaghetti Squash with Pesto and Beans is one of my favorites. If spaghetti squash is intimidating to you, this recipe will certainly boost your confidence. This delicious dish is bursting with aroma from garlicky herbed pesto and the sweet caramelization of oven roasted squash. I've also got some tips and tricks so that you'll be able to whip up this healthy and nourishing plant-based meal any day of the week!
How To Roast Spaghetti Squash
Cutting through spaghetti squash can certainly be challenging. I learned that by microwaving the squash for a few minutes prior to slicing, it will make your life a whole lot easier. Follow these steps for a perfectly roasted squash every time.
- Wash and pat dry your spaghetti squash. Next, poke a few holes in the skin with a fork to allow the squash to release some of its steam. Pop in the microwave for about 5 minutes. This is enough to soften the skin so it's easier to slice open.
- Then using a sharp knife, carefully slice open the squash lengthwise. Remove the seeds with a spoon and discard.
- Salt the squash with kosher salt and a bit of olive oil.
- Place the squash skin side up on a baking sheet lined with aluminum foil.
- Roast for about 30-40 minutes until tender but not too mushy. You want your "spaghetti strands" to be somewhat al dente.
- Now the fun part!! With a fork, gently begin to separate and pull apart the strands of squash. THAT'S IT! EASY RIGHT??
Adding the Pesto & Beans + Tips
A little confession here... I hate doing dishes. Like absolutely despise. I am literally in the kitchen all day long between testing recipes for the blog or photographing dishes for clients, not to mention cooking for the family...including my dogs (eye roll)! I like use as few dishes and bowls as possible and that sometimes means using store bought pesto so I don't have to clean my food processor.
Here's a tip: Using good quality, store bought pestos or sauces is a great way to save yourself some time prep time during the week, especially when you're tired. [But when doing so, check the label and try to find brands that don't contain a ton of sodium and preservatives]. Sometimes taking shortcuts is necessary to get a healthy, homemade meal on the table and I'm ok with that.
There are some pretty good brands out there but my favorite happens to be Gotham Greens. And they even make a vegan version which I often use, that is not made with cheese. But you can certainly use your own homemade pesto if you choose for this recipe.
I used canned cannellini beans for this recipe because of their creamy texture and ability to absorb all the delicious flavors of the pesto. Once the squash is cooked there is really nothing left to do except to toss in the beans and pesto. Super simple and delicious!
If you enjoyed this recipe you may also like Gnocchi with Sun-Dried Tomato Pesto.
Easy Spaghetti Squash with Pesto & Beans
- 1 spaghetti squash
- 4-6 oz favorite herb pesto store bought or homemade
- 1 cup cannellini beans
- vegan or regular parmesan cheese for topping
- pinch kosher salt
- freshly ground pepper
- olive oil for drizzling
- Preheat oven to 425 F.
- Line a baking sheet with aluminum foil and set aside.
- Using a fork, poke a few holes around the squash.
- Microwave spaghetti squash for about 5 minutes to soften and then slice in half lengthwise.
- Season squash with kosher salt and pepper and a drizzle of olive oil then place onto a baking sheet skin side up.
- Roast for about 35-40 minutes until very tender but not too mushy. Roasting times will vary depending on size.
- Allow to cool slightly, then separate spaghetti squash strands with a fork.
- Spoon on pesto and beans and serve in the squash or on a separate plate.
- Sprinkle some added cheese if desired.