Spaghetti Squash Summer Veggies Pesto

This vibrant spaghetti squash boats recipe is one of my favorite ways to showcase the flavors of summer. Roasted spaghetti squash becomes a tender, noodle-like base for a colorful blend of fresh vegetables and a generous dollop of pesto. It is a meal my family always requests as soon as zucchini and tomatoes hit their peak.

I remember making this dish for a summer neighborhood gathering using fresh basil from my garden. It was an instant hit with both kids and adults

Ingredients

• Spaghetti squash: provides the perfect base with a naturally mild flavor and noodle like strands look for firm bright yellow squash with no soft spots
• Cherry tomatoes: add bursty sweetness and color use ripe tomatoes that feel firm but not hard
• Zucchini: brings moisture and gentle flavor select small to medium zucchini with glossy skin
• Bell pepper: offers crunch and vibrancy red or yellow works well choose one that feels heavy for its size
• Corn: gives a touch of sweetness fresh shaved from the cob is best but frozen will work in a pinch
• Pesto: delivers big flavor from basil nuts and cheese you can use store bought or blend your own with lots of basil and quality olive oil
• Olive oil: helps the roasting process and adds richness use a good extra virgin olive oil for best taste
• Salt and pepper: tie the flavors together always taste and adjust to your liking

Step-by-Step Instructions

Prep the Squash:

Preheat your oven to four hundred degrees. Carefully slice the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds with a spoon discarding the stringy center. Brush each cut side with olive oil then sprinkle liberally with salt and pepper. This step ensures the squash cooks evenly and the flavors can soak into the strands

Roast the Squash:

Place the squash halves cut side down on a baking sheet lined with parchment or foil. Roast for about thirty to thirty five minutes until the flesh is tender when pierced with a fork. The edges might lightly caramelize which adds great flavor

Prepare the Veggies:

While the squash roasts prepare the cherry tomatoes zucchini bell pepper and corn. Place all the diced vegetables in a large bowl and drizzle with olive oil. Add a pinch of salt and pepper then toss everything together so every piece is lightly coated and seasoned

Cool and Shred the Squash:

Once the squash is roasted take it out of the oven and let it cool just enough to handle. Flip the halves over and use a fork to gently scrape the flesh out in long strands but do not break the skin. This creates your noodle base for the filling

Combine and Mix:

Place the squash strands back in the bowl with the veggies and add the pesto. Stir everything together until every bite is well coated with sauce. Mixing while the squash is still warm helps the flavors meld

Fill and Bake the Boats:

Spoon the mixture evenly back into each squash shell piling it high. Return the filled boats to the oven and bake for ten more minutes. This allows the flavors to combine and the edges to get a little toasty

Serve and Garnish:

Remove the squash boats from the oven let them cool for a few minutes and serve warm. You can top with extra pesto or a sprinkle of cheese if you like. Each shell becomes its own edible bowl

Save

My favorite part of this recipe is the pesto which makes even the simplest veggies taste special. I still remember the summer my kids discovered how much fun it is to scoop their own servings from the squash shells

Storage Tips

Once cooled store leftovers in an airtight container in the fridge for up to three days. You can reheat in the microwave or cover with foil and warm in a low oven. The flavors get even better as they sit and the veggies stay surprisingly crisp

Ingredient Substitutions

If you do not have zucchini try diced eggplant or extra bell pepper. Roasted broccoli or mushrooms also work well. For nut free pesto use seeds like sunflower and omit cheese for a vegan version. Frozen corn saves time and works perfectly fine here

Serving Suggestions

This dish works as a light main course but you can also pair it with crusty bread or a crisp green salad. For extra protein add grilled tofu chickpeas or chicken on top. Sometimes I serve it deconstructed for picky eaters letting everyone mix their favorite parts

Save

Cultural Inspiration

While spaghetti squash is native to North and Central America the filling draws from classic Mediterranean flavors. The layering of pesto with roasted vegetables always reminds me of casual summer feasts with friends and garden harvests

Recipe FAQs

→ How do you prepare spaghetti squash for this dish?

Cut the squash in half lengthwise, remove the seeds, brush with olive oil, season, and roast until tender.

→ Can I use store-bought pesto?

Yes, both store-bought and homemade pesto work well. Choose nut-free options if needed for allergies.

→ What vegetables can be substituted?

Try eggplant, mushrooms, or spinach in place of any listed vegetable for a personalized touch.

→ Is this dish suitable for meal prep?

Absolutely! Assemble the boats in advance and reheat before serving for a quick, wholesome meal.

→ How can I add extra protein?

Include cooked chickpeas or add grilled chicken on top for a heartier option without sacrificing freshness.