Spaghetti Squash w/ Basil Walnut Pesto


Spaghetti Squash w/ Basil Walnut Pesto

  • Servings: Makes 1 Servings
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Each Serving Contains:

  • 1 Veggie Serving (adjust quantity to your individual food plan)
  • 1 Protein Serving
  • 1 Fat Serving


Veggie Serving

  • Steamed spaghetti squash, shredded
  • Cherry tomatoes, halved

Protein Serving

  • 1 Serving of Basil Walnut Pesto (recipe makes 2 servings)
    • 2 oz (or about 2 packed cups) fresh basil leaves
    • 1 oz (or 2 tablespoons) olive oil (2 fat servings)
    • 4 oz nuts (2 protein servings)
    • 1 lemon, juiced
    • 3 cloves garlic
    • 1/2 tsp salt, or more to taste
    • Nutritional yeast (optional), to taste

Fat Serving

  • Included in pesto recipe above.

Maintenance Modifications

  • Grain Additions: Add 4 oz cooked polenta or quinoa.
  • Protein Additions: Add nuts or plant-based cheese.
  • Fat Additions: Increase amount of oil, or add nuts.


  1. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Cut into large chunks and steam in a steamer basket or bake at 400 degrees for 25-30 minutes, or until it is soft and shreddable with a fork.
  2. Meanwhile, make the pesto.
  3. Shred and fluff the spaghetti squash with two forks.
  4. Weigh desired amount of spaghetti squash. Add tomatoes to reach veggie weight.
  5. Add pesto, mix it all up, and enjoy!



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