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.
You have tried spaghetti squash haven’t you? I was hooked the first time I had it, and now I actually prefer it to pasta with my Meat Sauce and Bolognese sauce.
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 this recipe
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.
The kale pesto has a big bold flavor that I love, or you can certainly use my Spinach Pesto or Basil Pesto Sauce if you wish.
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 notes
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
Ingredients
- 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
Instructions
- 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.1 spaghetti squash, 1 tablespoon extra virgin olive oil, 8 ounces mushrooms, 2 cloves garlic
- 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!1 bunch lacinto kale, 3 tablespoons toasted walnuts, 1 tablespoon fresh lemon juice, 1 clove garlic, ¼ cup grated parmesan cheese, 6 tablespoons extra virgin olive oil, salt and pepper
- 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.1 cup white beans, 2/3 cup grated mozzarella cheese
- 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!
Notes
- You’ll have extra pesto sauce, so this recipe can easily be doubled if desired. My Spinach Pesto and Basil Pesto Sauce would also be great for this recipe!
- This meal is completely customizable so feel free to use whatever veggies you have on hand!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
30 Comments on “Pesto Vegetarian Spaghetti Squash Boats”
I feel the exact same way about running! A few years ago, I forced myself to run and ran a few 5ks too so that I could get into shape. But now, I really lack the motivation to do it again because it’s just not for me. But these spaghetti squash boats definitely are! I love the cheese and pesto in here, Marcie! This is my kind of meal!
Running definitely isn’t for everyone! Thanks Gayle! 🙂
I am so NOT a runner. I wish I was. But I just don’t have it in me. Good for you for going out and doing it! Can you believe that I haven’t cooked up a single spaghetti squash yet this Fall? I need to get on that ASAP!
I wish I was a better runner but at this point I’ll do it even though it’s not pretty. 🙂 I know you’ll be making spaghetti squash soon too!
Hi Marcie, I love spaghetti squash but rarely buy it, need to change that straight away, lovely recipe.
Thank you Cheri! Spaghetti squash is becoming a staple around here!
Spaghetti squash if my favorite winter squash variety! I love how cheesy and dreamy these look!
Thank you so much, Laura!
Love all of your pesto ideas and the addition of white beans and mushrooms in these!! And yes, the best part of running for me too is when its over!!
Thank you, Becky! 🙂
haha yup I’m with you! I have the same love / hate relationship with running! I am sooo not good at it!
Anywho! These boats sound fantastic! I love that you used pesto … I haven’t had pesto in far too long!
At least we try with running, right? 🙂 Thanks, Ashley!
Funny, I have a hate-hate relationship with running! Kidding, sort of. I do find it a chore, and truthfully, it’s the mental barrier that prevents me from embracing it. But I can embrace these spaghetti squash boats! How could I not with all that cheesy pesto?
I have a mental barrier when it comes to running too, and if I didn’t love the challenge I’d never do it. 🙂 Thanks so much, Liren!
Great minds think alike, I posted a spaghetti squash recipe today too! I love the idea of combining it with pesto & cheese… sounds delish!
Thanks, Nicole, and I’m heading over to check out your recipe!
I love how healthy these boats are, and how customizable! Loving the kale pesto, but the lemony version sounds incredible too 🙂
Thanks so much, Medha!
Lol, I was just telling my husband the other day how much I dread running days. I would totally run for these boats though. They look SO delicious and I love that you used pesto!!
My running days are fewer and far between, but I need to do it to mix things up! Thanks Kelly!
Cheese and pesto are a match made in heaven. I love how beautifully you have combined them with spaghetti squash. Love how delicious and healthy they are.
Thank you, Anu!
When I was younger, I hated running, but have since grown to love it. The trouble now is I’m always injured and can’t run as far as I’d like! Any who – this stuffed spaghetti squash looks great! Last year I had lots of stuffed squash, but haven’t yet this season. Must do that soon 🙂
Sorry about the injuries, Megan — I hate getting sidelined! Thanks so much, and I hope you get that squash!
Yummm! I’m a big spaghetti squash fan and this looks amazing. Definitely pinning this for later:)
Thank you so much, Stephanie! 🙂
I am DROOLING over this dish Marcie. These look too good to be true… 🙂
Thank you so much, Puja! 🙂
What a perfect vegetarian meal Marcie! White beans for protein and that cheese–all melty with the squash and pesto. Love this recipe!
Thanks so much, Letty! 🙂