Paleo Squash Pesto Spaghetti

Paleo pesto- this spaghetti squash recipe is low carb, healthy and totally indulgent!


My husband and I keep trying to go paleo to help us lose weight and deal with some chronic pain issues and my autoimmune disease. We’ve had a heck of a time fully incorporating a paleo diet after the holidays (especially since pretty much all our children will eat has flour, corn, or rice) but we are trying to get back into it meal by meal. One of my favorite low carb dishes is spaghetti squash- and this Paleo Squash Pesto Spaghetti is a huge hit!

Since this pasta is vegan/vegetarian (omit the parmesan), it is a great dish for Lent, or when you have friends with special diets over. If you are making this for someone with food allergies, you’ll probably want to skip the pine nuts. I am a huge pine nut fan though, so I usually top the pasta with them, too!


Paleo Squash Pesto- a great vegetarian paleo pasta alternative recipe! Easy and indulgent!


I really like the idea to serve spaghetti squash in it’s own rind that I have seen across some healthy eating blogs lately – it’s a fun, no mess way to serve this, and makes it easy and beautiful to serve!

While fresh garlic is best, I do sometimes add garlic powder to the squash with olive oil or butter while it is cooking. This infuses a little more flavor into the “noodles” themselves, and makes them creamy and rich while not drying out in the oven.

You can also pour a little water onto the baking sheet you cook the squash on to make it cook faster and keep it from drying out, too.


Paleo squash pesto- this is a quick and healthy recipe replacement for pasta- and it tastes so much better!


If you are in a pinch and can’t bake the squash for an hour, you can cook it the night before and wrap it tightly in cling wrap. Then when you go to serve it, toss it in a pan and heat it up and pour back into the squash rind or into a plate. You just want to warm it up, it doesn’t take more than 10 minutes.

If the squash is a bit dry when you go to reheat, add more olive oil.


Make Paleo Pesto with Spaghetti Squash! This is an easy healthy vegetarian weeknight meal!

For the spaghetti squash:

Paleo Squash Boats
  • 1 spaghetti squash, halved and de-seeded
  • 4 cloves of garlic, diced
  • 1 tablespoon olive oil, divided
  1. Cut squash in half and scoop seeds out with spoon.
  2. Toss olive oil and garlic in squash, place on cookie sheet.
  3. Bake at 350 for about 1 hour, until soft.
  4. When soft, "rake" the squash with a fork, which will make a spaghetti texture. Pull the flesh of the squash up off the shell.
  5. Add pesto into squash and mix.
  6. I like to top mine with red pepper flakes and a little grated parmesan.


And for the pesto:

Paleo Squash Pesto
  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • ¼ cup pine nuts
  • ⅔ cup extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • ½ cup freshly grated Parmesan cheese
  1. Add ingredients into a food processor and pulse until the texture you like.
  2. Store in an airtight container for up to 4 days in the refrigerator.


For the squash, mix the pesto into the squash and enjoy!

Paleo squash pesto- this is a quick and healthy recipe replacement for pasta- and it tastes so much better!


If you’re looking for more paleo pastas, check out my other recipes – just click the images below:


zucchini pine nut and cranberry paleo pasta- this is so delicious, easy to make, and completely grain free!



paleo shrimp scampi- this is so delicious and low carb!

10 thoughts on “Paleo Squash Pesto Spaghetti”

    1. Cheese isn’t. When we’ve done it, we slowly added back cheese and had no reactions so we felt ok including cheese in some dishes. But in this dish it is purely a garnish- it is still fantastically delicious without 🙂

  1. I am having the same problem. I already know how to cook spaghetti squash and make pesto so I guess I will just do it myself. I was just curious is this recipe was different in some way. Cannot get to page two.

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