Creamy Pesto Spaghetti Squash


  • 1 (2.5-3 lb.) spaghetti squash  
  • 1 pint of cherry tomatoes
  • 1 bunch of fresh basil
  • 1 cup basil pesto
  • ½ cup heavy cream
  • 1 tsp kosher salt
  • grated Parmesan cheese  

First, cut the squash in two halves, scoop out the seeds, coat with olive oil and bake 30-40 minutes at 350.

Next, scrape the strands from cooked spaghetti squash with a fork. Halve the pint of cherry tomatoes. Pick the leaves from fresh basil and thinly slices leaves (about 1-ish cups).

Then, bring 1 cup creamy basil pesto and heavy cream to simmer in a large skillet or saucepan over medium heat. Add spaghetti squash strands, tomatoes and 1 teaspoon kosher salt.  Stir to coat the strands with the creamy pesto and cook until warmed through (4-5 minutes). Reserve a small amount of basil for the garnish and then stir in the remaining into the spaghetti squash.

Last, garnish with the reserved basil and serve with grated Parmesan cheese if desired.  Enjoy!