spaghetti squash - ohh angie - food blogger

Mushroom and Spinach Pesto Spaghetti Squash

Servings 12 servings


  • 1 cup sliced white mushrooms
  • 1.5 cups spinach rinsed
  • 1 tbsp. coconut oil extra virgin
  • 1 can garbanzo beans
  • 1 whole spaghetti squash about 4 lbs.
  • 1 minced habanero pepper optional
  • 4.5 oz Barillo Traditional Basil Pesto or make your own
  • salt and pepper to taste


  1. Preheat the oven to 375ºF. Cut the squash lengthwise and clean out the seeds and excess meat. Place squash cut-side-down on a nonstick pan and use a fork to puncture holes all over. Roast in the oven for 30-35 minutes. 

  2. About 10 minutes before the squash is done, heat up olive oil in a pan on medium heat. Add mushrooms and sautee until it starts to brown. 

  3. Add habanero if you like spicy, leave it out if you don't. Let it cook down for 2 minutes, then add the spinach and cover the pan for 5 minutes, reducing the heat until the spinach is cooked down. 

  4. Once the squash is done, take it out of the oven and let cool. Then using a fork, start "forking" one-half of the squash to make "spaghetti" into the mushroom and spinach mix. Do the same to the other until all of the squash is in the pan mix.

  5. Add the Traditional Basil Pesto into the mixture without heat. Mix thoroughly, add salt and pepper to taste. You may top it with parmesan cheese.