Pesto Spaghetti Squash

Pesto Spaghetti Squash

Author: Carolyn Severin, Hamama Success Team Member

Prep Time: 15 minutes 

Cook Time: 40 minutes

Makes: 2 servings

This quick weeknight meal is perfect for two and is a great alternative to pasta. The texture of the spaghetti squash is quite similar to traditional spaghetti and the homemade pesto is subtle yet flavorful. We have several unique pestos on our recipe page, so you can always change up this dish with a different one. Either way, this dish is simple & delicious! 



  • 1 spaghetti squash, cut in half lengthwise & deseeded
  • Extra virgin olive oil, for drizzling
  • Salt and pepper to season each squash half


Microgreen Pesto:

  • 1 whole Hamama kale microgreen seed quilt
  • 6 garlic cloves
  • ¼ cup pumpkin seeds
  • ¼ tsp salt
  • ⅓ cup olive oil, plus more for desired consistency 






  1. Prepare the spaghetti squash: Preheat the oven to 400°F.
  2. Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of each half with olive oil and sprinkle with salt and pepper.
  3. Place the spaghetti squash cut side down on the baking sheet and use a fork to poke a few holes. Roast for 30 to 40 minutes or until lightly browned on the outside & fork tender, but still a little bit firm. 
  4. Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.
  5. Prepare the Pesto: Add the microgreens, garlic, pumpkin seeds and salt in your food processor. 
  6. Start to blend together, streaming in the olive oil until you reach your desired consistency. 
  7. Store it in the fridge in a container until ready to use. You can also add the pesto to an ice cube tray, freeze and put the pesto cubes in a baggie and store in the freezer. It’s a great way to keep the pesto fresh for a long period of time; Just thaw and use in recipes as needed. 
  8. Add your pesto and spaghetti squash into a medium skillet on medium high heat and cook for about 5-10 minutes until warm and well combined. Serve on a plate and garnish with hot & peppery blend microgreens, parmesan cheese and salt and pepper to taste.


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