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+ servings
fork full of pesto vegetarian spaghetti squash

Cheesy 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!

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  • 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.
    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!


  • 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!


Serving: 1g, Calories: 720kcal, Carbohydrates: 69g, Protein: 29g, Fat: 41g, Saturated Fat: 11g, Polyunsaturated Fat: 27g, Cholesterol: 40mg, Sodium: 719mg, Fiber: 17g, Sugar: 17g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!