Baked Spaghetti Squash With Nut Free Basil Pesto and Burrata

2 people
1 hr

This recipe is hearty and delicious and probably the easiest thing I make in under 40 minutes. The spaghetti squash is baked and then tossed with a nut free basil pesto and topped with creamy burrata, sliced grape tomatoes, shaved Parmesan, sprinkle of flaky salt and black pepper to taste. I added a drizzle of extra pesto on top as well. It is creamy, healthy and so delicious. One half of the squash is perfectly filling as a meatless option for an entree. I served a green salad and garlic bread as a side dish. When I make a batch of pesto I freeze the leftovers in an ice cube tray so that I can pop out what I need as individual servings.

Baked Spaghetti Squash With Nut Free Basil Pesto and Burrata

Recipe details

  • 2  people
  • Prep time: 20 Minutes Cook time: 40 Minutes Total time: 1 hr


Baked Spaghetti Squash

  • 1 spaghetti squash
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 ball of burrata cheese
  • 6 colourful grape tomatoes
  • 1/ 4 cup shredded parmesan
  • Pinch flaky sea salt to taste

Nut Free Basil Pesto

  • 4 stocks of Basil
  • 4 stocks green onions
  • 1.5 cups EVOO
  • 4 cloves fresh garlic
  • add a squeeze of lemon juice
  • 1/4 tsp salt
  • 1/4 tsp pepper


Baked Spaghetti Squash

Pre-heat oven to 400 Poke holes in the squash and put it in the microwave for 5 minutes.
Remove from the microwave and cut the root end. Stand it on that end to slice down the middle.
Scoop out the seeds, drizzle with olive oil and a sprinkle of salt and pepper.
Place the squash cut side down on a parchment-lined sheet pan and into the oven for 30-40 minutes.
Remove from the oven, fluff the spaghetti squash with a fork to separate the strands.
Toss the squash with 1 cup basil pesto divided per half squash, reserving 2 Tbsp.
Top each half squash with 1/2 piece of burrata, three cut grape tomatoes and 1 Tbsp of pesto for each half as a drizzle.
Add shredded parmesan and a sprinkle of flaky sea salt.

Nut Free Basil Pesto

Add all ingredients to a blender, except the EVOO.
Slowly add the EVOO in a slow drizzle while the blender is on and continue until desired consistency. It will be approximately 1.5 cups.


  • Freeze leftover pesto in an ice cube tray and pop out when you need some.
Lisa Kotler
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