Creamy Pesto and Spinach Stuffed Spaghetti Squash


  1. Preheat oven to 400°F.
  2. Brush thin layer of olive oil on the inside of spaghetti squash. Season with garlic powder, sea salt and pepper.
  3. Place open side down on a parchment lined baking pan and bake for about 30 minutes.
  4. When squash is cooked, remove from oven and allow to cool for a few minutes.
  5. Using a fork, start to pull the “spaghetti” from the sides of the squash.
  6. Add 1 T cream cheese, 1 T pesto, a dash or two of crushed red pepper and 1/2 of the spinach to each half of the squash. Stir to coat all of the spaghetti and allow the spinach to wilt and the cream cheese to melt.
  7. Cover each with 1/2 of the mozzarella and return to the oven, cheese side up.
  8. Bake for another 10-15 minutes or until cheese is melted. Sprinkle fresh parsley or basil on top and more red pepper and serve!

Recipe Credit

Lorie is the coffee loving, breakfast and peanut butter obsessed behind Be Whole. Be You. She looks to a no diet, all foods fit approach to live the healthiest, happiest life. Follow her on Instagram @lemonsandzest or visit her website Lemons + Zest.