Spaghetti Squash Summer Veggies Pesto (Print Version)
Spaghetti squash boats filled with fresh veggies and pesto offer a bright, wholesome main course.
# What You’ll Need:
→ Vegetables
01 - 1 medium spaghetti squash
02 - 250 ml cherry tomatoes, halved
03 - 1 zucchini, diced
04 - 1 bell pepper, diced
05 - 250 ml corn, fresh or frozen
→ Condiments
06 - 250 ml pesto, store-bought or homemade
→ Seasoning
07 - Salt, to taste
08 - Black pepper, to taste
09 - 15 ml olive oil
# How to Make It:
01 - Preheat oven to 200°C. Halve the spaghetti squash lengthwise and remove seeds. Brush cut sides with olive oil and season with salt and pepper.
02 - Place squash halves cut-side down on a baking sheet and roast for 30–35 minutes until tender.
03 - Combine cherry tomatoes, zucchini, bell pepper, and corn in a large bowl. Drizzle with olive oil, season with salt and pepper, and toss to coat.
04 - Allow cooked squash to cool slightly. Use a fork to scrape out the flesh into strands.
05 - Mix the spaghetti squash strands with prepared vegetables and pesto until evenly combined.
06 - Spoon the mixture back into the squash shells. Return to oven and bake for an additional 10 minutes.
07 - Serve warm, garnished with extra pesto if desired.
# Additional Tips::
01 -
- Ready in about an hour but most of that is hands off
- Packed with colorful summer vegetables for freshness and nutrition
- Naturally vegetarian and gluten free
- Filling yet light for warm weather
02 -
- Great source of vitamins fiber and antioxidants thanks to all the vegetables
- Gluten free and easily adaptable for vegan diets with a dairy free pesto
- Works as a main dish or hearty side
03 -
- Roast the squash cut side down for best texture and caramelization
- Always use freshly made pesto if you have the time it makes a huge difference
- Let the filled squash boats cool just a few minutes before serving so the layers set and flavors pop