Pesto Stuffed Spaghetti Squash Rings

These Pesto Stuffed Spaghetti Squash Rings are one of our latest go-to vegetarian dinners that are so satisfying. This is recipe is gluten-free, you only need a sheet pan for making it and it comes together quickly for a weekday dinner recipe.

I am obsessed with spaghetti squash. It is one of my favorite lighter dinners to make that satisfies my comfort food craving but also is a healthy meal. But I don’t love how long it takes to usually cook it.

If you never make spaghetti squash because it is intimidating to cut. Or maybe because the squash takes too long to cook, these spaghetti squash rings are for YOU! The squash cooks in half the time, but the texture is still those perfectly stringy squash strings (lol!).

I like to add pesto inside the rings lately. Then I add combo of ricotta cheese, basil and other cheeses. You could of course add some cooked meatballs cut cup or some sausage too for even more protein. I love how flavorful these squash rings are and I love that my 1 year old enjoyed them too.

This is the type of recipe I make when I personally am craving it. This only makes about 2 servings (it is a lighter meal), so it’s one of my go-to’s for myself. And now to share with my baby!

This meal is super straight forward too because you cook everything on a baking sheet. It is a sheet pan kind of meal that you wouldn’t expect and something that doesn’t make a huge mess in the kitchen to make just one meal.

I cannot wait to hear what you guys think of this dinner idea. I hope you love these too!

What ingredients you need to make pesto stuffed spaghetti squash rings:

• Spaghetti squash – I don’t have a sub for this as it’s the main part of the recipe!
• Olive oil – or use avocado oil
• Ricotta cheese – or use cottage cheese if you want instead
• Garlic powder – added for flavor 
• Fresh basil – I prefer fresh basil over dried in this
• Mozzarella cheese – I buy a log of fresh mozzarella and grate it but you can buy pre-shredded too
• Grated parmesan cheese – I like to have a block of this on hand and freshly grate it
• Pesto of choice – you can use store-bought too. I usually have a batch of mine on hand!

How to make pesto spaghetti squash rings:

1. Preheat oven to 450 degrees F and line a baking sheet with parchment paper
2. Cut the spaghetti squash into 4-6 rounds (will depend on size of squash)
3. Brush with olive oil, salt and pepper
4. Roast for 20 minutes, flipping halfway through
5. Mix together ricotta cheese, basil, garlic powder, mozzarella cheese and parmesan cheese until combined
6. Use a fork to shred the strings a bit in the squash to form “nests”
7. Add pesto into each squash piece then add cheese mixture on top
8. Broil in oven for 1 minute or until cheese is bubbly
9. Serve while warm! I like adding a side salad or some veggies with it

FAQs and tips on making these spaghetti squash nests:

• What is the best way to cut the squash? I like to microwave it for 1 to 2 minutes then slice so it is softened a bit.
• Can I add in more ingredients to the filling? Yes! Some cooked sausage crumbs or extra veggies would be delicious.
• How long do these stay good for? In the fridge, for 5 days. I don’t recommend freezing them.
• The best way to reheat these spaghetti squash rings is in the microwave. 

A few other recipes to try if you love spaghetti squash:

Feta Spaghetti Squash with Sausage

Delish Stuffed Spaghetti Squash Rings

Healthy Spaghetti Squash Casserole (no noodles!)

Vegetarian Spaghetti Squash Pasta Boats