Herb Pesto Roasted Spaghetti Squash

A seasonal side dish to add to your holiday table.


Serves 6 side dished sized 

1 large Spaghetti squash
3 tbsp Grape seed or Vegetable oil 
To taste Kosher salt
To taste Fresh ground black pepper


For pesto

 2 cups Basil leaves, stemmed
1 cup Flat leaf parsley leaves
1 tbsp Thyme leaves
1 tbsp Rosemary leaves
1 tbsp Tarragon leaves
½ cup Parmesan cheese, grated
¼ cup Pine nuts, toasted
2 cloves Garlic, minced fine
¼-½ cup Extra virgin olive oil
1 Lemon, zested and juiced
To taste Kosher Salt
To taste Fresh ground black pepper



  1. Preheat oven to 375°F
  2. Cut spaghetti squash in half, lengthwise.
  3. Using a large spoon, remove the seeds and fibres from the centre, scraping well.
  4. Brush with 1 ½ tbsp oil per side and season with salt and pepper.
  5. Place cut side down on a parchment paper lined baking sheet and bake until the interior is fork-tender and easy to scrape (between 40-50 minutes).
  6. Cool slightly and scrape the flesh with a fork.
  7. Toss spaghetti squash strands with pesto (see method below).
  8. Return to the skins to serve or place in a serving dish.


For pesto

  1. Pulse Parmesan, herbs, pine nuts, and garlic in a food processor until combined.
  2. While running, drizzle oil in a constant stream through the opening. Process until slightly runny.
  3. Add lemon zest and juice