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Creamy pesto spaghetti squash half with fork.
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5 from 8 votes

Creamy Pesto Spaghetti Squash

Creamy, cheesy and packed with veggie goodness. This Pesto spaghetti squash dinneris a cozy addition to dinner that is so simple to whip up!
Prep Time15 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Servings: 2
Calories: 443kcal
Author: Lorie Yarro


  • 1 spaghetti squash halved and seeds removed
  • ½ teaspoon garlic powder
  • 2 oz. cream cheese
  • 2 - 3 T pesto
  • ½ c fresh chopped spinach
  • ¼ c parmesan cheese, shredded
  • ½ c mozzarella, shredded
  • ¼ teaspoon crushed red pepper
  • Olive Oil
  • sea salt and cracked pepper to taste


  • Preheat oven to 400°F.
  • Brush thin layer of olive oil on the inside of spaghetti squash. Season with garlic powder, sea salt and pepper
  • Place open side up on a baking pan and bake for about 30 minutes.
  • While squash is cooking, mix together the softened cream cheese and pesto. Then add it to the spinach, parmesan and ¼ c mozzarella and mix to combine. You can add more cream cheese if this mixture seems too thick.
  • When squash is cooked, remove from oven and allow to cool for a few minutes. Use a fork to start scraping some of the some of the strands from the sides.
  • Spoon equal amounts of the cream cheese/pesto/spinach mixture into the halves and stir to work into the spaghetti squash, continuing to fluff and pull the spaghetti like strands of the squash until mixture is combined.
  • Cover each half of the spaghetti squash with the rest of the mozzarella and return to the oven.
  • Bake for another 10 minutes or until cheese is melted. Sprinkle fresh parsley or basil on top and more red pepper and serve!


Calories: 443kcal | Carbohydrates: 38g | Protein: 17g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 63mg | Sodium: 700mg | Potassium: 624mg | Fiber: 8g | Sugar: 15g | Vitamin A: 2327IU | Vitamin C: 12mg | Calcium: 460mg | Iron: 2mg