Spaghetti Squash with Pumpkin Seed Pesto

Source: Courtesy Ellie Freeman (MSN/DPD '13), Bastyr dietetic intern.
Prep time: 15 minutesCooking time: 30 minutesTotal time: 45 minutes


Celebrate the flavors of fall using strands of spaghetti squash as a healthy pasta alternative. With pumpkin seeds, basil and spinach, this dish is both colorful and nourishing. 

Nutrition alumna Ellie Freeman (MSN/DPD '13) offers this recipe as she enters Bastyr's dietetic internship program.



medium spaghetti squash
1⁄4 cup
pumpkin seeds, toasted
1 cup
1 cup
basil leaves, packed
1⁄4 cup
Parmesan cheese, grated (plus more for garnish)
1⁄4 cup
extra virgin olive oil
2 clove
2 tsp
lemon juice
1⁄2 tsp
lemon zest
3⁄4 tsp
1⁄2 tsp
ground black pepper


  1. Preheat oven to 375 degrees. 
  2. Wash squash, cut in half lengthwise and spoon out the seeds. Punch a few holes in outer skin with a fork. Place squash cut-side down on a baking sheet lined with parchment paper. Bake for 30 minutes.
  3. Take the squash out of the oven, let it cool and remove the flesh, separating the strands with the fork.  
  4. Toast pumpkin seeds.
  5. Combine all remaining ingredients in a food processor and blend until smooth. 
  6. Gently mix pesto with spaghetti squash and serve with extra Parmesan cheese on top. Serve hot.