Creamy Pesto Spaghetti Squash Noodles

4.50 from 14 votes

These creamy pesto spaghetti squash noodles are a healthier, lower carb way to enjoy the decadence and comfort of creamy pasta.

Prep Time10

Cook Time1

Total Time1 10

Course: Main Dishes

Cuisine: American

Keyword: creamy pesto spaghetti squash noodles, pesto spaghetti squash, pesto spaghetti squash noodles

Servings: servings

Author: Gina Matsoukas

Ingredients

1 medium spaghetti squash
1-2 tablespoons olive oil
10 frozen basil cubes thawed (*see note)
5 ounces low-fat cottage cheese
1/2 cup part-skim ricotta
1 teaspoon minced garlic
2 tablespoons grated parmesan cheese
salt and pepper to taste

Instructions

Preheat oven to 375°F.
Cut spaghetti squash in half lengthwise, remove seeds and place flesh side up in a baking dish or baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 45 minutes-1 hour until flesh is soft. Remove from the oven, let cool until you're able to handle it then remove flesh to a large bowl using a fork to "shred" into strands/noodles.
Place thawed basil cubes in a food processor with cottage cheese, ricotta, garlic and parmesan. Process until smooth.
Season to taste with salt and pepper.
Pour the creamy pesto mixture into the bowl with the spaghetti squash.
Toss until well combined then serve.

Notes

*I like to use the Dorot brand frozen basil cubes. You can usually find them in the frozen vegetable section of your grocery store. They're great to keep on hand for easy pesto and sauces especially during the winter when you can't find fresh herbs as readily. Alternatively, you could use fresh basil in this recipe in place of the frozen basil cubes. I'd suggest about 1/2 cup of fresh basil leaves.

Nutrition