Pesto Pasta Spaghetti Squash

Pesto Pasta Spaghetti Squash


  • 1 Spaghetti Squash
  • 1 Pesto Pasta Cup
  • 1/4 lb. of Shiitake Mushrooms or 1 Cup Sliced
  • 1 Table Spoon of Olive Oil (butter too if you like!)
  • 1 Table Spoon of Shave Parmigiano-Reggiano* - if desired - recommended for full Flavor Country
  • Salt and Pepper To Taste



  • Preheat Oven to 425 degrees
  • Slice Squash, scoop out seeds, drizzle with Olive Oil and lightly salt and pepper to taste and place in pyrex roasting pan or oven safe casserole dish
  • Roast in oven for 35 minutes
  • Remove and add mushrooms to bakeware directly in bottom of pan around squash..feel free to add a little butter and more olive oil to the pan in this step.
  • Roast for additional 10 minutes.
  • After this step, follow directions of cooking Pesto Pasta and let sit covered for the 9-10 minutes while mushroom and squash finish roasting.
  • Remove squash and add pesto pasta and mushrooms to the natural cavity of the squash. Grate parmesan cheese on top if desired and finish in oven for 3-5 minutes until cheese is lightly golden..
  • Bon Apetite


Wine Pairing: 

  • Aquinas Philosopher's Blend Napa Valley 2009

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