Spinach Walnut Pesto Spaghetti Squash

One of my family’s favorite things is our high speed blender.  Hubby loves to make smoothies every morning.  I still haven’t found the right green smoothie for me, but I’m not going to stop trying.  One thing I am making in the blender is a fabulous, healthy raw spinach and walnut pesto.  Using walnuts is significantly less expensive than using pignoli, or pine nuts, and adding spinach makes this pesto super healthy and green.

Last night I tried my pesto on some spaghetti squash and I found a new favorite meal.  If you are a vegetarian/vegan or if you are looking for a great dish for Meatless Monday you will love this easy and delicious recipe.  Making this is as simple as roasting a spaghetti squash and throwing the other ingredients in your blender or food processor.

How to Roast Spaghetti Squash

There are two methods I use to cook spaghetti squash.  This recipe calls for one large squash.  You will need to cut your squash in half, scoop out the seeds (I use a spoon), and brush with olive oil.  I season with salt and pepper then place in a baking dish, skin side up.

spaghetti squash

Brush with olive oil, season with salt and pepper and place skin side up in pan

Quick Method

If you are short on time you can cook a large spaghetti squash in the microwave for about 15 minutes.  This is not my preferred method, but I often use it after a long day, or to have my dinner ready at the same time as my meat eating family’s.

Oven Roasting

Oven roasting your spaghetti squash is the most delicious way to cook it.  I cook a large squash in a 350 degree oven for 40-45 minutes.

After your squash is cooked, cool for about 10 minutes then scrape the inside with a fork to get your “spaghetti” out.

spaghetti squash

Use two forks to scrape out “spaghetti”

Spinach Walnut Pesto

My sister told me that I could make a raw pesto in my blender with spinach and walnuts and I got really excited. I started looking at recipes online and there were several variations.  This is my interpretation of the pesto and I am in love with its garlicky deliciousness.  It tastes super fresh and I know you’re going to love it!

spinach walnut pesto spaghetti squash

The main ingredients – spinach and walnuts

This recipe is flexible – amounts of ingredients are approximate and can be adjusted to your taste.

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Spinach Walnut Pesto
Recipe type: Main
Cuisine: Italian
  • 4 cups spinach leaves
  • 2 cups fresh basil
  • ⅓ cup walnuts
  • 2 cloves garlic, peeled
  • big fat squeeze of a half a lemon
  • 1-2 tablespoons olive oil
  • salt and pepper
  1. Combine all ingredients except olive oil in blender
  2. Drizzle olive oil in a little at a time as pesto is blending
  3. Coat spaghetti squash with pesto
  4. Add any other veggies you like to this dish - I like to add some raw, sliced mushrooms


Combine all ingredients except olive oil in blender or food processor.  Start on low speed and blend until it becomes a sauce, drizzling in olive oil as you blend.

spinach walnut pesto spaghetti squash

Pesto ingredients (plus some sliced mushrooms just because I add them to everything)

Put it All Together

spinach walnut pesto spaghetti squash

Spinach Walnut Pesto Spaghetti Squash

Fold pesto into spaghetti squash until completely covered.  I added sliced baby bella mushrooms to mine as well.  You could add anything veggies you like, or even some more chopped walnuts.  If you are using a large spaghetti squash, you will get about 4 servings out of this recipe.  If you are eating it as a side, you can stretch that to at least 6 servings.  If you are like me, you are always looking for quick and easy yet healthy weeknight dinner recipes.  It doesn’t get much easier or healthier than this and it’s tasty too!


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