Spaghetti with Spaghetti Squash in a Lemon Walnut Pesto

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Skill Level
Preparation Time 20 Total Time 60
Servings 4 Cost Per Serving $2.71
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1Spaghetti Squash
225gSpaghetti, dry noodles (whole wheat or regular)
1 bunchParsley
1/4 cupWalnuts
1Lemon, juice and zest
1 cloveGarlic
1/2 cupPecorino or Parmesan Cheese, grated
4 tbspOlive Oil
To TasteSea Salt and Freshly Ground Black Pepper


  1. Preheat the oven to 400°F.
  2. Cut squash in half, remove seeds, drizzle with a little olive oil, place cut side down on a baking sheet lined with parchment paper. Roast for about 40 minutes.
  3. Once cooked, run a fork through the flesh of the squash to pull out the strands. Return to the oven, cut side up, for another 10 minutes.
  4. Bring a large pot of salted water to a boil.
  5. In a food processor add parsley, walnuts, lemon juice, zest, garlic, and cheese. Pulse lightly, then run it continuously while slowly pouring in the olive oil. Season with salt and pepper to taste.
  6. Cook spaghetti according to the package directions. Once cooked but still al dente, drain, return to pot and toss in the pesto and spaghetti squash while still warm. Mix well, season to taste, and serve.


  • Everyone loves eating a bowl of pasta, especially as comfort food in the winter time. The issue is sometimes we eat more than the body needs. This may lead to high blood sugars and possible weight gain. 
  • A serving is 1 cup of cooked pasta. If you're used to eating double or triple, that's not very much. To make your pasta dish go further, try adding spaghetti squash.
  • This will fill up your bowl without piling on the calories. One cup of spaghetti squash has 10 grams of carbohydrate, 2 grams of fibre and 44 calories. 
  • While spaghetti squash looks similar to pasta, it doesn't taste like pasta, but the two blend nicely together. You can eat the squash on its own or mix it with pasta and toss it with your favourite sauce.