Go Back
+ servings
Print Recipe
5 from 2 votes

Pesto Spaghetti Squash with Spinach and Mozzarella

A cheesy, rich baked pesto spaghetti squash recipe.
Prep Time10 mins
Cook Time50 mins
Course: Dinner
Cuisine: American
Keyword: pesto, spaghetti squash
Servings: 4 people
Author: Marianne


  • 1 spaghetti squash medium to large sized
  • 8 cups spinach fresh, roughly chopped
  • 1/4 cup grated Parmesan Cheese
  • 1/2 cup Heavy Cream
  • 2 Tablespoons basil pesto
  • 1 Tablespoon olive oil
  • Salt and Pepper to taste
  • 6 ounces Fresh Mozzarella Cheese sliced


  • Preheat the oven to 425°F.
    Carefully poke the spaghetti squash several times with a knife, making sure to cut through the flesh and into the cavity inside. Microwave the whole, poked squash for 4 minutes.
  • Once the squash is cool enough to handle, remove it from the microwave and cut it in half lengthwise. Scoop out any seeds. Pro-tip: these can be cleaned and roasted like pumpkin seeds!
  • Place the squash halves cut side down on an oiled baking sheet or jelly roll pan. Bake for about 30 minutes, or until the squash is cooked through ( depending on the size of the squash, this may take as many as 45 minutes.
  • While the squash is cooking, set a large skillet over medium heat. Add 1 Tablespoon of olive oil to the hot pan. Add the garlic and the spinach and cook until the spinach wilts, 2-3 minutes. Stir in the heavy cream, pesto, and the parmesan. Turn off the heat. Add salt and pepper to taste.
  • Remove the squash from the oven and lower the temperature of the oven to 375°F.
  • Using a fork, scrape the inside of the squash to loosen the strands of "spaghetti." Split the spinach/cream mixture between both spaghetti boats, and stir each one to combine the mixture with the strands of squash.
  • Top each spaghetti boat with 3 ounces of mozzarella and bake at 375°F for 20 minutes.
    After 20 minutes, turn the broiler on and broil for 2 minutes to brown the cheese.