If you’re on the hunt for a crave-worthy veggie dish that’s equal parts comforting and vibrant, look no further than Creamy Pesto Spaghetti Squash. Imagine golden strands of tender squash swirling together with herby pesto, silky cream cheese, and gooey mozzarella — all baked to bubbly perfection. With pops of fresh spinach and a sprinkle of parmesan, this dish is as stunning to look at as it is satisfying to eat. Whether you’re aiming for a lighter main course or simply looking to shake up your side dish routine, Creamy Pesto Spaghetti Squash is a luscious, crowd-pleasing favorite that will have everyone coming back for seconds.

Creamy Pesto Spaghetti Squash Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in its simple lineup of ingredients, each one bringing something essential to the final dish. From the rich creaminess of cheese to the freshness of greens, you’ll see how every element plays its part in making Creamy Pesto Spaghetti Squash truly irresistible.

Spaghetti squash: This golden, oblong squash transforms into light, spaghetti-like strands when roasted, acting as a wholesome, gluten-free base.
Olive oil: A brush of olive oil keeps the squash moist during roasting and adds a lovely, subtle flavor.
Garlic powder: Just a pinch brings out savory depth and rounds out the flavors beautifully.
Cream cheese: Its velvety texture creates the creamy sauce that turns this veggie dish into something decadent.
Pesto: Fragrant and herbal, pesto is the heart of this recipe, infusing every bite with a punch of basil, garlic, and nuts.
Fresh chopped spinach: This adds a burst of color and freshness that balances out the rich cheeses.
Parmesan cheese, shredded: For that irresistible umami and a little extra saltiness in every bite.
Mozzarella, shredded: Melty, stretchy mozzarella forms that golden, bubbly top everyone loves.
Crushed red pepper: A dash delivers a gentle heat that perks up the creamy sauce.
Sea salt and cracked pepper: The foundational seasonings that tie the whole dish together — remember to taste and adjust before serving!

How to Make Creamy Pesto Spaghetti Squash

Step 1: Prep the Squash

Start by preheating your oven to 400°F. Slice the spaghetti squash in half lengthwise and scoop out the seeds—don’t worry, this part is easier than it sounds, and once you’re done, you’re already halfway to a delicious base. Brush the cut sides lightly with olive oil, then sprinkle on garlic powder, sea salt, and pepper. The oil helps it roast evenly while the seasoning soaks right in, making every strand more flavorful.

Step 2: Roast the Squash

Place the squash halves open side up on a baking pan. Slide them into the hot oven and let them bake for about 30 minutes, until the flesh is tender and easily fluffed with a fork. Roasting not only softens the squash but also coaxes out a sweet, nutty flavor that pairs perfectly with creamy, herby sauces.

Step 3: Make the Creamy Pesto Mixture

While the squash is roasting, grab a mixing bowl and stir together the softened cream cheese and pesto until smooth. Add in the chopped spinach, shredded parmesan, and half of the mozzarella. If your mixture seems too thick, it’s fine to sneak in a bit more cream cheese — the creamier the better for mixing into those squash strands!

Step 4: Combine Squash and Filling

Once the squash is cool enough to handle, use a fork to gently scrape and fluff the inside, creating loose, spaghetti-like strands. Spoon your creamy pesto and cheese mixture into each half. Stir and toss to coat all the squash, making sure the pesto and cheese work their way into every bite. This is where the magic of Creamy Pesto Spaghetti Squash happens — everything comes together into creamy, cheesy deliciousness.

Step 5: Top and Bake Again

Sprinkle the remaining mozzarella generously over each squash half for a gorgeously gooey finish. Pop them back into the oven and bake for another 10 minutes, or until the cheese is irresistibly melted and bubbling. For a final touch, add a shower of fresh parsley or basil and an extra shake of red pepper. Serve piping hot — you’ll want to dig in right away!

How to Serve Creamy Pesto Spaghetti Squash

Garnishes

Top your Creamy Pesto Spaghetti Squash with a flurry of fresh basil, parsley, or even a light sprinkle of extra parmesan. If you love a pop of color and heat, a few flecks of crushed red pepper or a drizzle of good olive oil add both flavor and a gorgeous touch.

Side Dishes

This dish is hearty enough to stand on its own, but love it alongside a crisp, lemony arugula salad or some roasted cherry tomatoes. For a protein boost, serve with grilled chicken, tofu, or a simple side of white beans tossed with lemon and garlic.

Creative Ways to Present

Impress your guests by serving Creamy Pesto Spaghetti Squash right in the squash shells for a rustic, show-stopping presentation. You can also scoop the filling into ramekins, top with cheese, and broil until bubbly for a more elegant individual appetizer.

Make Ahead and Storage

Storing Leftovers

Leftovers of Creamy Pesto Spaghetti Squash keep brilliantly in an airtight container in the fridge for up to 3 days. The flavors actually get deeper overnight, making tomorrow’s lunch even better!

Freezing

You can absolutely freeze any leftovers. Place portions in a freezer-safe container, pressing out as much air as possible, and freeze for up to two months. When ready to eat, thaw overnight in the refrigerator for the best texture.

Reheating

To reheat, simply pop your portion into the microwave or warm it in a covered dish in a 350°F oven until hot throughout. If the cheese topping seems a bit dry, add a tiny splash of milk or more pesto before reheating to bring back that creamy, dreamy texture.

FAQs

Can I make Creamy Pesto Spaghetti Squash vegan?

Absolutely! Substitute dairy-free cream cheese, mozzarella, and parmesan, and make sure your pesto is vegan (or make your own with nutritional yeast instead of cheese).

What kind of pesto works best?

Classic basil pesto is always a hit, but you can try sun-dried tomato or spinach pesto for a fun twist; homemade or quality store-bought both shine here.

Does spaghetti squash have to be roasted?

Roasting adds amazing flavor and texture, but if you’re short on time, you can microwave the squash halves (cut-side down in a dish with a bit of water) until tender, then proceed with the recipe.

Is this dish gluten-free?

Yes! Creamy Pesto Spaghetti Squash is naturally gluten-free, making it perfect for those avoiding wheat without sacrificing comfort food goodness.

Can I double the recipe?

Absolutely — just use a bigger baking pan and double all the ingredients. It’s easy to scale up for family dinners or meal prep.

Final Thoughts

I hope you give Creamy Pesto Spaghetti Squash a well-deserved place at your table soon. It’s one of those dishes that feels both nourishing and luxurious, cozy yet fresh — you’ll love sharing (or savoring all by yourself) every creamy, cheesy forkful!