Pesto Spaghetti Squash

As the weather cools off, we’re starting to look for comfort foods without all the calories.

Spaghetti squash is one of those sneaky health foods, which is why we love it so much. Though it feels like you’re eating a big bowl of carbs, you’ve actually got yourself a veggie-dominated dinner. With less than 45 calories a serving, spaghetti squash is low in saturated fat and cholesterol, and it’s a great source of fiber and vitamins C and B-6.

The best part? You can dress up this veggie any way you would pasta. Pesto and Parmesan pack this dish with flavor—and you don’t even have to feel bad about having seconds!

Pesto Spaghetti Squash
Serves 3-4

  • 1 medium to large spaghetti squash (Tip: At the store, look for one with a firm, dry rind with no soft spots or cracks. They last about a month stored at room temperature.)
  • 3 tablespoons store-bought pesto
  • 1 tablespoon toasted pine nuts (Warm in a pan until golden. They cook very quickly, so use low heat and keep an eye on them.)
  • 3 tablespoons shredded Parmesan cheese
  • 1 tablespoon shredded basil

Directions:

1. Fill a large pot with salted water. Cut squash in half with serrated knife (if the squash is too firm, microwave for 15-20 seconds), remove seeds and place squash in boiling water. Boil until tender, about 20 minutes. Allow time to cool before handling. (If you’ve got more time, the squash can also be baked at 350 degrees for 1 to 1-1/2 hours.)

2. Using a fork lengthwise, scrape the entire squash and throw away the skin. (To up the presentation factor, save the skin and serve the dish in it!)

3. While still warm, mix in pesto and 2 tablespoons of the cheese. Add salt and pepper to taste.

4. Warm in sauté pan once the ingredients are combined.

5. Sprinkle with nuts, remaining cheese, basil and serve.

Serving Tips: To add variety, toss in diced avocado or peas—they both go great with pesto. For an extra dose of protein, serve with chicken topped with a teaspoon of pesto. For a vegan dish, leave out the cheese from the original recipe, which we found on Bethenny Frankel’s website.

Wine Pairing: Since this recipe came from Bethenny and is so healthy, consider one of her Skinnygirl cocktails or wines.