Pesto Spaghetti Squash Bake


This delicious, cheesy, full-flavored pesto-stuffed spaghetti squash is hearty and filling, full of vegetables and topped with melted fresh mozzarella cheese. It's a perfect main dish for vegetarians and nonvegetarians alike!

Prep Time:
30 mins
Additional Time:
40 mins
Total Time:
1 hr 10 mins
8 servings
Nutrition Profile:


  • 2 medium spaghetti squash (about 5 pounds total)

  • 2 tablespoons extra-virgin olive oil

  • 8 ounces baby spinach

  • 10 ounces frozen artichoke hearts, thawed and coarsely chopped

  • ½ cup refrigerated reduced-fat basil pesto

  • 3 tablespoons all-purpose flour

  • ¾ cup grated Parmesan cheese

  • ¼ teaspoon salt

  • 8 ounces fresh mozzarella balls, drained and cut in half

  • ½ cup whole-wheat panko breadcrumbs

  • Cooking spray


  1. Preheat oven to 475 degrees F. Cut squash in half lengthwise; scoop out and discard seeds and loose pulp. Place the halves, cut-side down, on a parchment-paper-lined baking sheet. Bake until the flesh yields slightly when pressed, 25 to 30 minutes. Transfer the squash halves, cut-side up, to a plate; let stand until cool enough to handle, 10 to 15 minutes.

  2. Meanwhile, reduce oven temperature to 375 degrees F. Heat a large skillet over medium-high heat. Add oil and spinach; cook, stirring often, until the spinach is wilted and some of the liquid has evaporated, 3 to 4 minutes. Add artichokes and stir to combine. Add pesto and flour; stir until well combined. Cook, stirring, for 1 minute; remove from heat.

  3. Cut each squash half in half crosswise, creating 8 pieces. Using a fork, gently scoop out squash strands from the shells (about 3 1/2 cups total), leaving a small amount of squash in each shell to retain its shape. Place the scooped squash strands in a fine-mesh strainer over a medium bowl. Gently press to remove excess liquid; discard liquid. Add the squash strands, Parmesan and salt to the mixture in the pan and stir gently to combine.

  4. Place the squash shells on the baking sheet. Spoon about 1 cup squash mixture into each shell. Divide mozzarella pieces among the tops and sprinkle with panko; lightly coat the panko with cooking spray. Bake until the cheese is bubbly and melted and the panko is lightly browned, 10 to 15 minutes. Serve hot.


Equipment: Parchment paper

Nutrition Facts (per serving)

326 Calories
19g Fat
28g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1/4 stuffed squash
Calories 326
% Daily Value *
Total Carbohydrate 28g 10%
Dietary Fiber 7g 24%
Total Sugars 7g
Protein 14g 27%
Total Fat 19g 25%
Saturated Fat 6g 32%
Cholesterol 25mg 8%
Vitamin A 3631IU 73%
Vitamin C 13mg 14%
Folate 153mcg 38%
Sodium 640mg 28%
Calcium 384mg 30%
Iron 2mg 11%
Magnesium 77mg 18%
Potassium 581mg 12%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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