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Spaghetti Squash Pesto & Roasted Tomatoes

Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins


  • 2 small - medium spaghetti squash
  • 5 cups tomatoes slicer or cherry tomatoes
  • 2 cups fresh basil
  • 2 cups fresh parsley
  • 1 cup pine nuts
  • ½ cup olive oil a little more may be needed
  • 2-4 garlic cloves
  • parsley and pistachios for garnish


  • Preheat oven to 400.


  • Cut the squash in half and remove the seeds.
  • Place the squash face down on a baking sheet at roast for 25-35 minutes depending on size. The squash are easily pierced with a fork when done.


  • If working with slicer tomatoes, dice them into ½" pieces. Be sure to get as much of the water and seeds out of the pieces as possible.
  • If working with cherry tomatoes, slice them in half.
  • Place the tomatoes on a baking sheet and roast for 20 minutes. (Try to cook with the squash if you have enough room, otherwise place foil over the squash after they are done, while the tomatoes are roasting.)


  • Place basil, pine nuts, olive oil, and garlic cloves in a food processor and blend until desired texture is acheived (15 seconds or so). Taste for extra need of garlic or olive oil. Parsely can also be added to give it more depth of flavor.


  • Once the squash have been removed from oven and have had a minute to cool slightly, use a fork to scrape the flesh to make long strands.
  • Divide the pesto equally among the squash halves and mix it in well.
  • Place the roasted tomatoes on top of the pesto, squash mixture.
  • Garnish with parsley, pistachios (optional), or even parmesan reggiano if you can easily digest dairy.
  • After tomatoes are removed from oven, drain as much water from them before adding to final dish.