Putzel Kitchen

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Spaghetti Squash with Cilantro Pesto

Spaghetti Squash with Cilantro Pesto


  • 1 spaghetti squash
  • 2 bunches of cilantro
  • 1 cup parmesan cheese + more for serving
  • dash of red pepper flakes
  • juice of 1 lemon
  • 1/2 - 1 cup olive oil
  • sea salt to taste
  • freshly ground black pepper to taste
  • 1 lime zested


  1. Preheat oven to 400
  2. Poke squash with fork several times and place in microwave for 3-5 minutes to soften.
  3. Cut squash in half and remove seeds, spray with a small spritz of olive oil and season lightly with sea salt and freshly ground black pepper.
  4. Place squash sliced side down in a baking dish and add enough water to cover bottom of squash. Roast in oven for 40 minutes or until easily pierced with a fork.
  5. Combine cilantro, lemon juice, red pepper flakes, and 1/2 cup olive oil in blender. Add more oil if a thinner consistency is desired.
  6. Once squash is cooked, take a fork and remove from shell. Add 2 tablespoons of cilantro pesto and combine (add more for a stronger pesto flavor) and garnish with parmesan cheese and lime zest.

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