Lemon Pesto Spaghetti Squash

Lemon Pesto Spaghetti Squash

Back by popular demand – spaghetti squash! If you’ve been following for long you’ll know that I haven’t always been the biggest fan of it. But here’s what I’ve learned: it’s best to get the “spaghetti” thought out of your mind. As pasta, it’s kind of mushy. As a roasted vegetable that happens to form into little strands, it’s so delicious. Especially with a squeeze of lemon and a few dollops of pesto.

Lemon Pesto Spaghetti Squash

For texture and crunch, I tossed it all with roasted cauliflower, spinach and pine nuts. This is a simple, healthy weeknight meal or vegetable side dish. Serve it like it’s pictured or mix everything together with the pesto. (It’s not as pretty at that point, but still tasty).

And if you’re still feeling like pasta, check back Friday 🙂

Lemon Pesto Spaghetti Squash

5.0 from 4 reviews
Lemon Pesto Spaghetti Squash
Serves: serves 4
  • 1 medium spaghetti squash
  • extra-virgin olive oil, for drizzling
  • 2 cups cauliflower florets
  • Hemp Seed Pesto (use spinach and herbs in place of the kale)
  • 2 cups baby spinach, coarsely chopped
  • juice of ½ small lemon, plus wedges for serving
  • 2 tablespoon pine nuts
  • ¼ cup chopped fresh herbs (parsley or basil)
  • sea salt and freshly ground black pepper
  • parmesan cheese, optional
  1. Preheat the oven to 400°F and line two baking sheets with parchment paper.
  2. Slice the spaghetti squash in half lengthwise and scrape out the seeds. Drizzle each half with olive oil, sprinkle with salt and pepper, and place on a baking sheet cut side up. Roast until fork-tender, about 1 hour. Drizzle the cauliflower with olive oil, sprinkle with salt and pepper, and place on the second baking sheet. Roast for about 25 minutes or until golden brown around the edges.
  3. Meanwhile, make the pesto and set aside.
  4. Place the baby spinach in a large bowl. Use a fork to scrape the spaghetti squash into strands. Add the lemon juice and season to taste with salt and pepper (you can do this right in the spaghetti squash halves). Add the spaghetti squash to the bowl and gently toss, so that the heat from the squash lightly wilts the spinach leaves.
  5. Add the roasted cauliflower, pine nuts, parsley, and a dollop of the pesto.
  6. Optional step: toss it all together so that the pesto coats all of the vegetables.
  7. Serve with lemon wedges, extra pesto, and parmesan, if desired.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Rabecca from midnightburnout.com on said:

    Oh gosh, this was so delish! Usually I’m not a salad person because it always tastes bland and never fills me up. But this recipe was actually enjoyable to the taste. Thanks!


    • jeanine from loveandlemons.com on said:

      so glad you liked it! 🙂

  2. Beverly on said:

    This looks amazing – I’ll make it soon, but with traditional pesto because I
    l-o-v-e basil.

    • jeanine from loveandlemons.com on said:

      Ha – me too, (it’s just harder to come by in the winter time)

  3. This spaghetti squash looks wonderfully refreshing! I usually see spaghetti squash recipes that have been packed with too much so this is more my style!

  4. Randle from weekofplenty.com on said:

    OMG you’re so right. Have to get the idea of “spaghetti” out of your mind. It’s just like with zoodles. Only a noodle replacement in shape, not texture or taste. This looks super tasty and vibrant!

    • jeanine from loveandlemons.com on said:

      yep, my thoughts exactly 🙂

  5. Braiden from braidenchastain.com on said:

    Yum! I love spaghetti squash. I can’t wait to try it with pesto!

  6. I see so many recipes for spaghetti squash and this is the only one that has ever made me feel PUMPED to try it right away!

    • jeanine from loveandlemons.com on said:

      Ha, let me know how it goes 🙂

  7. Tori from gringalicious.com on said:

    What an delicious way to do spaghetti squash! This is so my kinda meal!

  8. Dennis on said:

    FABULOUS. Made it last night and loved it. Used traditional basil. An absolute winner.

    • jeanine from loveandlemons.com on said:

      so glad to hear!

  9. Gaby Dalkin from whatsgabycooking.com on said:

    The lemon pesto combination has me dreaming of summer!! too soon?

  10. Grey from intertwinedescondido.com on said:

    I just tried this recipe! It was great. Thanks for this.

  11. Donna from Yummly on said:

    I couldn’t wait to make this and it was delicous! Unexpected, but very tasty! I used fresh basil and tossed everything with traditional pesto. Wow..will definitely make again. Thanks for sharing!

    • jeanine from loveandlemons.com on said:

      Hi Donna – I’m so glad you liked it!

  12. Edwin Camarillo from restaurantnicholas.com on said:

    This looks so appetizing! And seems to be a perfect blend of tasty and healthy. People tend to put too many flavors, and what I loved about your recipe is that it is simple and one can imagine tasting all the ingredients you’ve mentioned with every bite of the dish. Keep such recipes coming!

    • jeanine from loveandlemons.com on said:

      thanks Edwin!

  13. Tracy from Loveandlemons on said:

    My family of meat eaters is trying hard to clean up our diet and reset our taste buds. I have made several of your recipes thus far, and all are fantastic. This one, however, takes the cake!! Our teen girls loved it and hubby asked for seconds. Thank you for making clean eating so tasteful.

  14. kimtan from atozfoodrecipes.com on said:

    very useful recipe, thank you for sharing

  15. Caitlin on said:

    This looks so awesome! I’m also wondering about that gorgeous bowl. Would you share the source?

    Thank you!!

      • Caitlin on said:

        Thanks Jeanine! I’ve (very) recently taken up wheelthrowing so really have my eye on beautiful ceramics these days 🙂

  16. Nicole from amodestfeast.com on said:

    Spaghetti squash hasn’t really been my thing either, but most likely because it’s usually presented as a (very poor) substitute for pasta, and shouldn’t be treated as such. I really like the idea of punching it up with zesty pesto and some greens; can’t wait to try this.

  17. Oh how I wish we had access to winter vegetables locally here in Kauai! Oh well, I will have to live vicariously, through your beautiful imagery…..

  18. katherine dulcich on said:

    Made this tonight for dinner. Used 1/2 baby kale and 1/2 basil plus extra garlic in the pesto. Upped the quantity of cauliflower and pine nuts because we’re big eaters. Subbed the spinach for some hardy arugula. Served it with a side of sautéed garlicky greens and some great local beer. SO good! Health on a plate and incredibly satisfying. Will make this again!

    • Hi Katherine – yay, I’m so glad it was a winner!

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