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1 large spaghetti squash

1-2 Tbsp Olive Oil (depending on the size of the squash)

1-2 Tsp Italian Herb Blend




  • Place parchment paper on a baking sheet and preheat oven to 400 F.

  • Wash the spaghetti squash, then cut in half lengthwise. Use a spoon to scrape out the seeds and stringy insides that's around the seeds.

  • Cut ends off the squash and rub the inside surface with olive oil and Italian Herb Blend.

  • Place squash on the baking sheet and bake for about 40 to 60 minutes. (time is dependent on the size of the squash)

  • Remove the squash when it's tender. Please note the strings should be firm but they should part fairly easy into spaghetti-like strands.

  • Scrape out strands and serve hot.


Additional Ingredients:


3 T Pesto Sauce

1 ¼ cup coarsely grated Parmesan cheese

salt and fresh ground black pepper to taste


Additional Instructions:


  • Finish scraping out the strands of spaghetti squash into a medium-size bowl.

  • Gently mix in pesto and the one cup of coarsely grated Parmesan cheese.

  • Season with salt and fresh ground black pepper to taste.

  • Pour squash/cheese mixture into a dish and top with ¼ cup more Parmesan cheese.

  • Bake 20-30 minutes more until mixture is slightly bubbling and cheese is melted and starting to brown.

  • Serve hot.

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