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–+ servings

Pesto Spaghetti Squash with Broccoli and Roasted Red Peppers

Super easy vegetarian dinner recipe using healthy spaghetti squash.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: American, Vegetarian
Keyword: broccoli, pesto, spaghetti squash
Servings: 2
Protein: 8g
Calories: 301

Ingredients

  • 1 medium spaghetti squash
  • 2 tbsp extra virgin olive oil
  • salt and pepper
  • 1 cup broccoli florets
  • 1 tsp crushed red pepper flakes
  • 1/4 cup water
  • 1/2 cup roasted red peppers, sliced
  • 2 tbsp Jenny's Basil Cashew Pesto* or other pesto
  • 1/4 cup fresh mozzarella pearls or shredded mozzarella
  • 2 tbsp shredded parmesan, optional

Instructions

Bake the squash

  • Preheat oven to 400°. Cut spaghetti squash in half, scrape out seeds. Set halves on shallow baking sheet, cut side up. Drizzle 1 tbsp extra virgin olive oil on each half, using fingers to coat the entire surface. Season well with salt and pepper. Flip over so cut sides are down. Bake for 18 minutes. Remove from oven. Using a fork, flip squash upright.

Prepare the filling

  • While your squash bakes, heat a medium skillet over medium heat. Add 1 tbsp extra virgin olive oil and allow to heat for 30 seconds. Add broccoli florets and stir to coat with the oil. Cook for about 3 minutes. Season with salt and crushed red pepper. Add 1/4 cup water to pan and cover. Allow to steam for 3 more minutes. Remove from heat.
  • Place 2 tbsp pesto in large mixing bowl. Once squash comes out of oven, use a fork to scrape the spaghetti strands into bowl. Use oven mitts to hold the squash because it will be hot, but you want to get the strands out before they overcook. Gently toss the hot squash with the pesto until incorporated. Add the broccoli florets, the roasted red peppers and mozzarella. Toss again gently to combine.
  • Divide the squash mixture between the two squash shells. Lower oven to 350° and bake for about 5-7 minutes or until cheese is melted. Remove from oven, add parmesan (if using) to the top of each squash and bake for 5 more minutes until melted. Serve entire boat on a plate.

Notes

Spaghetti squash is often substituted for pasta in traditional spaghetti to make it healthier.  I like the buttery flavor of the squash so I prefer not to hide it in tomato sauce.
*Wanna try making your own pesto?  Check out Jenny's Basil Cashew Pesto recipe.

Nutrition

Serving: 0.5squash | Calories: 301Cal | Carbohydrates: 14g | Protein: 8g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 16mg | Sodium: 839mg | Potassium: 346mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1327IU | Vitamin C: 59mg | Calcium: 219mg | Iron: 1mg
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