Pesto Spaghetti Squash


Fall, glorious fall! 
Leaves, crispness and all!

Imagine that sung to a [somewhat pitchy] simple melody and you'll get a brief glimpse of my childhood. I think I was born to love fall. My mom is a self-described "tree watcher" -- it's like a bird watcher but with trees. She loves fall colors and everything about the season.

On top of that, my naturally porcelain skin goes much better with fall colors than with the pastels of spring. 

All that to say, fall is the best, in my opinion. I freaking love it. Seasonal recipes for fall are superior to other seasonal recipes. Here's one of my new faves. It's especially great because it requires little effort to make a sharable portion for your next fall party or holiday gathering.


  • 1 spaghetti squash
  • 1 carton cherry tomatoes 
  • 1 cup fresh basil (I used a whole plastic carton and removed the stems)
  • 1/3 cup raw almonds
  • 3 tsp minced garlic
  • 3/4 cup freshly grated parmesan
  • 4 Tbsp olive oil, plus more for roasting
  • Salt to taste


  • Preheat the oven to 425 F
  • Half the spaghetti squash and scoop the seeds/guts out
  • Rub with olive oil and place cut side down on a baking sheet and cook for 35 min
  • While that's cooking, combine garlic, almonds, 1T olive oil, and parmesan cheese in a food processor
  • Add basil and process again
  • Add olive oil 1T at a time and season with salt
  • Add halved tomatoes + olive oil and salt to baking sheet and bake for another 5 minutes
  • Remove squash and tomatoes from oven and let cool for 5 minutes
  • Scrape the squash out of the rind with a fork (should come out like spaghetti)
  • Toss squash with pesto and then fold in tomatoes
  • You can top with more parmesan if you'd like

Hope you enjoy!