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96% would make again

Asparagus And Mushroom Pesto Spaghetti Squash

Tasty Team


for 4 servings


  • 1 spaghetti squash
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper


  • 2 cups fresh basil (80 g)
  • ½ cup extra virgin olive oil (120 mL), divided
  • ½ cup vegetarian parmesan cheese (55 g), grated
  • 2 cloves garlic
  • ¼ cup pine nuts (35 g)
  • ½ teaspoon salt


  • 1 tablespoon oil
  • 1 lb mushroom (455 g), sliced
  • 1 cup asparagus (125 g), cut in half
  • 1 tablespoon garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper

Nutrition Info

    Calories 512
    Fat 46g
    Carbs 19g
    Fiber 4g
    Sugar 6g
    Protein 10g

Estimated values based on one serving size.


  1. Preheat oven to 400ºF (200ºC).
  2. With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
  3. Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
  4. Meanwhile, in a blender combine basil, olive oil, vegetarian Parmesan cheese, garlic, pine nuts, and salt. Set aside.
  5. In a pan add the olive oil and garlic over medium-high heat, sautè 30 seconds-1 minute, add in mushrooms and cook for 3 minutes. Add asparagus and stir until cooked.
  6. Remove squash from the oven, with a fork pull at the edges to produce that stringy “spaghetti” quality until you’ve completed both of them.
  7. In the mushroom and asparagus pan combine “spaghetti” and pesto and mix. Return to the squash and serve with or without plates. Garnish with parmesan.
  8. Enjoy!

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