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Pesto Stuffed Spaghetti Squash Rings

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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.

  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins

Yield: Serves 2

Ingredients

Scale
  • 1 spaghetti squash
  • 1–2 tablespoons olive oil
  • Sea salt and black pepper to taste
  • 1/2 cup + 2 tablespoons ricotta cheese (or use cottage cheese)
  • 1/2 teaspoon garlic powder
  • 3 tablespoons fresh basil, shredded
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup freshly grated parmesan cheese
  • 2/3 cup pesto of choice

Instructions

  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

Notes

*Store leftovers in fridge for 5 days. Reheat in microwave

  • Author: Rachel

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