Pesto Spaghetti Squash

recipe by Dr. Alexa Chichak, ND

I’m a big spaghetti squash fan- it’s super easy, delicious and a great alternative to pasta. I find when you scoop the squash out of the shell then mix with sauce, it gets watery and runny. By leaving it in the shell, you get perfectly roasted squash and a built-in bowl.


1 spaghetti squash
2 cloves garlic, minced
2 cups kale, chopped (approximately 1 small bunch)
1/4 cup pesto
1/4 cup goat cheese feta
2 tbsp dried cranberries
1 tbsp pepitas
olive oil


Preheat oven to 400°F. Cut spaghetti squash lengthwise, scoop out seeds and discard. Drizzle with 1 tbsp olive oil, season with salt and pepper. Place on lined cookie sheet. Roast for 1 hour, or until golden and soft. Place 1 tbsp olive oil and the garlic in a saucepan and heat over medium heat until fragrant. Add chopped kale and cook until kale is wilted. Stir pesto into the kale. Turn off heat, and add feta, cranberries and pepitas. Season with salt and pepper to taste. Transfer kale pesto mixture into each half of the spaghetti squash and serve.