Pesto Vegetarian Spaghetti Squash Boats
Pesto Vegetarian Spaghetti Squash Boats is pesto spaghetti squash tossed with mushrooms, white beans, and plenty of cheese. It’s a hearty vegetarian dinner!
I have a love/hate relationship with running. I love that it’s one of the most effective ways to stay fit, but I dread the actual running part. It’s never been easy for me — I think some people are just born runners and the rest of us suffer through it.
The fact that every course I take from my house ends with a big hill doesn’t help either. It does give me a great sense of satisfaction afterward, so there’s that. 🙂
I just got back from a run, and I’m ready to dig into one of these pesto spaghetti squash boats! They’re so hearty and satisfying that you will not miss the pasta. That’s a guarantee.
The last thing I want to do after I put myself through a run is blow it on a plate of pasta, so this is the perfect thing.
Pesto spaghetti squash
This was the first time I tried spaghetti squash and pesto, and I really loved the flavors. It was also the first time I’d eaten spaghetti squash boat-style, and it was definitely fun!
How to make Pesto spaghetti squash
What’s the best way to cook spaghetti squash?
See my post on how to cook spaghetti squash for all the info!
You can roast your spaghetti squash in the oven very easily, but I love microwaving it so that it’s done even faster.
Just halve your squash (I use a paring knife), and place it cut side down in a microwaveable dish with about an inch of water in the bottom of the dish. Cover it tightly and microwave for about 15-20 minutes and shred it up!
While the squash is in the microwave, sauté your mushrooms and make your pesto. I have lots of kale in my garden right now, so I used that for my pesto.
Get more pesto sauce variations from my post How to Make Pesto Sauce.
I added the pesto and some hearty white beans to my mushrooms, then tossed that into my shredded squash.
Next comes the fun part. Preheat your broiler and top those spaghetti squash boats with plenty of grated mozzarella cheese. Broil them until the cheese is melted, and you’re ready to eat!
Recipe tips and substitutions
The glory of this dish is that it’s completely customizable. You can use whatever veggies you have on hand, or toss in some leftover chicken if you don’t feel like going meatless. And you can use as much of this pesto sauce as you like. I tossed some in and served the boats with extra sauce because the more pesto the better in my book.
These pesto spaghetti squash boats are so hearty and delicious — they’re really going to surprise you. They come together in all of 30 minutes, and you can even make the mushroom pesto mixture ahead of time to make life even easier.
And the best part? They didn’t blow my run. 🙂
More spaghetti squash recipes:
Spaghetti squash lasagna by Skinnytaste
Cheesy Pesto Vegetarian Spaghetti Squash Boats
- 1 spaghetti squash cooked using one of the methods in my How to Cook Spaghetti Squash post.
- 1 tablespoon extra virgin olive oil
- 8 ounces mushrooms sliced
- 2 cloves garlic
- 1 cup white beans rinsed and drained
- 2/3 cup grated mozzarella cheese
For the pesto:
- 1 bunch lacinto kale tough stems removed, roughly chopped, washed, and drained slightly
- 3 tablespoons toasted walnuts roughly chopped*
- 1 tablespoon fresh lemon juice
- 1 clove garlic minced
- ¼ cup grated parmesan cheese
- 6 tablespoons extra virgin olive oil
- salt and pepper to taste
- While the squash cooks, prepare the mushrooms. Heat the olive oil in a saute pan over medium heat. Add the garlic and mushrooms and cook for 5 minutes or until the mushrooms have browned and the liquid has evaporated.
- Place the kale in the bowl of a food processor and pulse until roughly chopped. Scrape down the sides of the bowl and add the lemon juice, garlic, and parmesan cheese, and pulse to combine. With the machine on, add the olive oil through the feed tube in a steady stream and process until incorporated. Add salt and pepper to taste, and process once more. This can be made ahead!
- Add 1/4 cup of the pesto sauce to the mushroom mixture along with the beans and toss to coat. Divide between the spaghetti squash boats and toss gently.
- Preheat the broiler. Top the squash with the cheese and broil until the cheese has melted. Serve with more pesto sauce if desired, and enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.