ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips Highlights
Skip to Content
MealDinnerPastaDifficultyDietaryApplianceCooking StyleCuisineHigh-FiberLow-SugarUnder 1 HourSpecial OccasionPan FryOne-Pot or PanMeal PrepStove TopBlenderWinterSummerSpringFallWeeknightDate NightBakingVegetarianLow-CarbHealthyItalianNorth American

Asparagus And Mushroom Pesto Spaghetti Squash

featured in Spaghetti Squash 4 Ways

Say hello to a veggie lover's dream with this Asparagus and Mushroom Pesto Spaghetti Squash recipe! It's a delightful twist on traditional pasta dishes, packed with earthy mushrooms, tender asparagus, and a vibrant pesto sauce that'll make your taste buds dance.

Merle O'Neal
Tasty Team
May 04, 2023
95% would make again
Asparagus And Mushroom Pesto Spaghetti Squash

Inspired by fortheloveofcooking.net

Ingredients

for 4 servings

Squash

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

Pesto

  • 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

Filling

  • 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 563
  • Fat 51g
  • Carbs 18g
  • Fiber 4g
  • Sugar 5g
  • Protein 14g

Estimated values based on one serving size.

Preparation

  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!
  9. Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.

Related Recipes

Asparagus And Mushroom Pesto Spaghetti Squash

Inspired by fortheloveofcooking.net