Katie Austin

Creamy Veggie Pesto Spaghetti Squash

Creamy Veggie Pesto Spaghetti Squash

Only the perfect Fall meal! This is probs a top 5 meal I’ve ever had. It tastes like a light alfredo pasta, but actually way better. TRY IT FOR YOURSELF AND LET ME KNOW WHAT YOU THINK:

Creamy Veggie Pesto Spaghetti Squash


Here’s What You’ll Need:

1 whole spaghetti squash

1 zucchini

1/2 cup mushrooms

1/2 onion

1 cup spinach

1/2 package ground turkey

4 tablespoons olive oil

salt and pepper

2 tablespoons pest

1/3 cup Parmesan

1/3 cup half and half

1 head of broccoli


Here’s what you do:

Set oven to 400.

Microwave spaghetti squash for 2 minutes so it’s easier to cut in half.

BE CAREFUL but slice the squash in half. Take out all the seeds. 

Drizzle olive oil on the squash, and place in oven. 

As the squash is baking, dice up all veggies. Place the mushrooms, broccoli, onion, spinach, and zucchini in a pan with a little olive oil. 

Saute for 5 minutes. 

Add in ground turkey to the same pan. 

Mix all together and cook for another 7-10 minutes. 

After around 30-35 minutes, take the squash out of the oven. 

Carve the spaghetti squash out, and place into the veggie/turkey mix. 

Combine them all, stir in half and half, a little olive oil, pesto, parmesan, salt and pepper to taste. 

Simmer for a few more minutes.