Spaghetti Squash with Kale Pesto

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Last week I posted this delicious kale pesto recipe and I  have been enjoying it all week.  I’ve made mini zucchini pizzas with pesto, tomato sauce, and fresh mozzarella that I served as an appetizer at a girls’-night-in party.  I layered it between grilled eggplant, roasted heirloom tomatoes, and ricotta cheese for a lighter and healthier version of my eggplant Parmesan.  If you prefer the old fashioned recipe, check out my Farmers Market Eggplant Parmesan,–it is to die for.  Lastly, I roasted spaghetti squash and tossed in my healthy kale pesto, grated Parmesan and fresh grape tomatoes.   This fresh yet simple dish tastes like summer and I have shared the recipe below.




  • 1 cup Kale Pesto
  • 1 large spaghetti squash (about 5 pounds)
  • 2 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 pint grape tomatoes, sliced in half or left whole
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 1 bunch fresh basil
  • Fresh lemon, quartered


  1. Heat the oven to 400°F and arrange a rack in the middle. Cut the squash in half lengthwise and scrape out the seeds. Brush the flesh with 2 tablespoons of the oil and season generously with salt and pepper.
  2. Place the squash halves cut-side up on a baking sheet and roast until fork tender, about 50 minutes.
  3. Remove the squash from the oven and let sit at room temperature until cool enough to handle, about 30 minutes.
  4. Scrape the flesh with a fork to make long strands; and place in large serving bowl.
  5. Toss with kale pesto, garnish with Parmigiano-Reggiano cheese, fresh tomatoes, fresh basil and lemon slices.

Thanks for stopping by~

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