Spaghetti Squash with Nut-Free Lemon Pesto

5 50 133
Ingredients Minutes Calories
Prep Cook Servings
10 min 40 min 12
Spaghetti Squash with Nut-Free Lemon Pesto
Health Highlights


1 squash Spaghetti squash
1/2 cup Extra virgin olive oil (for pesto)
1 cup Basil, fresh (for pesto)
1 clove(s) Garlic (for pesto)
1 whole lemon(s) Lemon juice (for pesto)


1. Slice the spaghetti squash in half, remove the sparse seeds, and place it face up on a baking tray with about a cup and a half of water at the bottom of the pan.

2. Place in a 350F oven and bake for about 35 – 40 minutes.

3. Pull it out and let it chill enough that you can touch it, but not so much that it’s completely cool to the touch. It shreds apart more easily when still hot.

4. Run a dinner fork along the sides of the squash and the flesh will peel out just like spaghetti. Using finer strokes helps to separate the strands.

5. To make the pesto: Add pesto ingredient to a blender. Pulse until pulverized. Add salt and pepper to taste.

(The measurements for this recipes are pretty fluid. If you feel it’s too thick you can add some more oil, or too liquid you can add more basil. It’s as simple as that)

6. Pour the pesto over the spaghetti squash so it’s saucy enough for your liking. Toss well using a pair of tongs and be sure to separate any clumps of ‘spaghetti’.

Serve warm or cold.



is a power-packed veggie, rich in vitamin A, vitamin C, B6 and folate!

Nutrition Facts

Per Portion

Calories 133
Calories from fat 89
Calories from saturated fat 12.8
Total Fat 9.9 g
Saturated Fat 1.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 6.6 g
Cholesterol 0
Sodium 26.1 mg
Potassium 178 mg
Total Carbohydrate 10.8 g
Dietary Fiber 1.7 g
Sugars 0.1 g
Protein 1.1 g

Dietary servings

Per Portion

Vegetables 2.8

Energy sources


Meal Type(s)