Easy Arugula Pesto Spaghetti Squash Bake

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This easy weeknight meal is not only quick to make—it’s bursting with the fresh, vibrant flavors of spring. The smooth and creamy pesto takes center stage, led by fragrant basil with subtle peppery notes from arugula and a bright, citrusy kick from fresh lemon. It’s the perfect light sauce to pair with tender, roasted spaghetti squash for a meal that feels both comforting and refreshing.

You can whip up the pesto using either a food processor or a blender. For a coarser, rustic texture, go with the food processor. If you prefer it silky smooth (like I do for this dish), the blender is your best bet—either way, you’ll end up with a delicious, flavorful sauce.

Want to make it more filling? Serve it with grilled or shredded chicken, or even mix the chicken directly into the bake for a heartier twist. Prefer spinach over arugula? That swap works just as well and might be easier to find. While this recipe is nut-free as written, you can easily stir in ¼ cup of walnuts or pine nuts for extra depth—just reduce the oil slightly to balance the texture.

Store any leftovers in an airtight container in the fridge for up to 3 days. Enjoy your fresh, nourishing dinner with minimal fuss and maximum flavor!

Looking for other easy weeknight meals? Check out my Easy Sweet & Spicy Hot Honey Chicken Thighs-Sheet Tray Recipe , Quick & Easy Korean Inspired Beef Bowls, or my, Quick SDC Instant Pot Homemade Chili.

                                                      

Easy Arugula Pesto Spaghetti Squash Bake

Serves 4
Prep: 15 min
Cooking: 1 hour
Total: 1 hour 15 min
Beginner

Ingredients:

For Squash: 

1 Large spaghetti squash, cut in half lengthwise, seeds discarded 

2 Tbsp. olive oil 

2 tsp. salt 

1 tsp. black pepper 

 

For Pesto: 

4 cups baby arugula, packed

½ bunch of fresh parsley (about 1 cup)

½ cup basil, fresh (about 1 oz.)

½ cup Parmesan cheese, grated from block

2 cloves of garlic

1 oz. lemon juice, fresh (about 1 lemon)

½ tsp. salt

⅛ tsp. pepper

½ cup olive oil, extra virgin

 

For Topping:  

½ cup parmesan, grated from block

½ cup mozzarella, shredded from block

Parsley for garnish, optional

  Method Of Prep:

  1. Gather and prep ingredients. Preheat your oven to 375°F.
  2. Cut off each end of your spaghetti squash. Stand it up on the flattest end and cut in half lengthwise. Scoop out the seeds and discard them.
  3. Lay each half of your spaghetti squash cut side up on a large sheet tray. Drizzle with olive oil and season with salt and pepper.
  4. Place in the oven and cook until tender, about 45-55 minutes.
  5. While squash is baking we can make our pesto. In a food processor or high-speed blender add all pesto ingredients.
  6. Process on high until mostly smooth, set aside.
  7. Once squash is done, turn up your oven to broil on high.
  8. Scrape and fluff the squash with a fork to loosen all the squash.
  9. Add half the pesto into each half of the squash and stir to combine.
  10. Top with cheeses and place back in the oven for 4-5 minutes or until the cheese has crisped up and browned.
  11. Garnish, scoop into bowls, serve immediately, and enjoy!

                      

Nutrition Facts: 
Calories- 434
Carbs- 12.5 g
Protein- 12.7 g
Fat- 32.1 g

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