Spaghetti Squash with Pesto

Roasted spaghetti squash pulls into golden strands that carry basil pesto the way pasta does, minus the heaviness — and it’s naturally gluten-free before you change a thing. Roasting cut-side down is what concentrates the flavor and keeps the strands al dente.

Yield: Serves 4 · Time: 50 min

Ingredients

• 1 large spaghetti squash, halved and seeded
• 2 tbsp olive oil
• Salt and pepper
• 1/2 cup basil pesto (jarred labeled GF, or homemade: basil, pine nuts, garlic, Parmesan, olive oil)
• 1 pint cherry tomatoes, halved
• 1/4 cup grated Parmesan
• Toasted pine nuts and basil to serve

Directions

1. Oil and season the squash halves; roast cut-side down at 400°F (200°C) for 35–45 minutes.
2. Rest 10 minutes, then rake the flesh into strands with a fork.
3. Toss the warm strands with pesto and the tomatoes.
4. Plate with Parmesan, pine nuts, and torn basil.

Pro tip: If the strands seem watery, let them steam off in the hot pan a minute before saucing — pesto clings to dry squash.

Gluten-Free Notes

As always on this site: ingredient formulations change, so verify the gluten-free label on every packaged product you use — especially anything milled, malted, or made in a shared facility.

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Browse more in Main Dishes, or explore our gluten-free breakfast recipe database and hot cereal guide.