I’m already a tinge uhbsessed with spaghetti squash but I’m not going to lie, it took some convincing at first. Pasta is reaaall hard to replace because, pasta. So I’m not gonna tout this as a replacement… but just as an alternative that promises a flavor punch.

I first came upon this pistachio pesto recipe and fell in love with the flavors, but really wanted to lighten it up. Most pestos are made up of four simple elements: nuts, herbs, cheese and oil. The most traditional combo is pine nuts + basil + parmesan + olive oil… howevs you can easily switch up any of these four elements to make something of your own. I had a freakout when I figured out you can replace the oil with avocado – that was a game changer.

So hold onto your hats… where we’re going, we don’t need roads. We just need squash. And pesto with pistachios!!!!

You might also like: Easy 5 Ingredient Pesto Cauliflower Gnocchi, Sheet Pan Springtime Gnocchi with Sausage, and Easy Chopped Pesto Salad with Cannellini Beans.

Why You’ll Love This Pesto Spaghetti Squash Recipe

This Pesto Spaghetti Squash is everything you love about cozy comfort food but with a fresh, herb-forward twist. Whether you make spaghetti squash often or this is your first time trying it, this is a great recipe to start with.

You’ll love it because:

• It’s one of those spaghetti squash recipes that feels indulgent but is naturally low carb.
• The pistachio pesto is vibrant, creamy, and clings beautifully to every strand.
• It’s easy to customize or lighten up using avocado instead of oil.
• You still get that satisfying “twirl factor”—even though it’s not actual pasta.
• The pesto + goat cheese combo? UNREAL.
• Once you learn the easy way to roast and shred spaghetti squash, you’ll make it again and again.
• Bright pops of fresh basil make it taste restaurant-level impressive.

It’s wholesome, fresh, and flavor-forward… the kind of dish you make, taste, and immediately say, “Yep, making this next time too.”

Ingredients You’ll Need

• 1 medium spaghetti squash
• 4 links chicken sausage (spicy or mild), about 1 lb.
• 1/2 4-oz. log plain goat cheese or 2 tbs. goat cheese crumbles
• olive oil
• salt + pepper

pistachio pesto

• 1 small package organic basil, roughly chopped
• 1/2 cup hulled pistachios
• 1/2 cup parmesan cheese, grated or shredded
• 1/2 ripe avocado, diced
• 1-2 tbs. water (as needed)

How to Make This Pesto Spaghetti Squash

1. Preheat oven to 400°.
2. Slice your spaghetti squash in half lengthwise and, using a silverware spoon, scoop out the seeds and any slimy strings from the middle and discard.
3. Place the two halves on a cooking sheet, drizzle with olive oil, and season with salt and pepper.
4. Turn cut-side down onto sheet pan and roast for 40 minutes.
5. Remove to cool.

Cook the Sausage

1. In a medium nonstick skillet, heat 1 teaspoon of olive oil.
2. Snip the edges of each sausage link and remove the ground meat from their casings into the heated pan.
3. Using a wooden spoon, break up the meat into bite-sized pieces and cook until meat is no longer pink.
4. Once cooked, use a slotted spoon to remove ground meat from pan and place onto a plate covered with paper towel to drain extra oil.
5. Place sausage into serving bowl.

Combine the Squash + Sausage

1. Once your squash halves have cooled enough to handle, take a fork and run it lengthwise to loosen up “pasta” strands.
2. Add squash strands into the bowl with sausage.
3. Add in goat cheese crumbles and pistachio pesto, tossing with tongs to combine.
4. Serve warm!

Make the Pistachio Pesto

1. Combine chopped basil, pistachios, cheese, and a pinch each of salt and pepper in a food processor and blend until nuts are well chopped.
2. Add avocado and blend until smooth.
3. If pesto is too thick, add 1 tbsp of water and blend.
4. Continue thinning with water by the tablespoon if needed.

FAQs

This Pesto Spaghetti Squash brings all the fresh, herby, nutty flavors of pistachio pesto together with tender strands of roasted squash and creamy goat cheese. It’s wholesome, vibrant, endlessly customizable, and truly a great recipe to keep in your rotation — especially when you want something cozy and nourishing.

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Easy Pistachio Pesto Spaghetti Squash Recipe

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Course dinner, Main Course

Cuisine American, Italian

Servings 4 people

Ingredients

  

1x2x3x

• 1 medium spaghetti squash
• 4 links chicken sausage spicy or mild, about 1 lb.
• 1/2 4- oz. log plain goat cheese or 2 tbs. goat cheese crumbles
• olive oil
• salt + pepper

pistachio pesto

• 1 small package organic basil roughly chopped
• 1/2 cup hulled pistachios
• 1/2 cup parmesan cheese grated or shredded
• 1/2 ripe avocado diced
• 1-2 tbs. water as needed

Instructions

 

• for spaghetti squash: preheat oven to 400. Slice your spaghetti squash in half lengthwise and using a silverware spoon, scoop out the seeds and any slimy strings from the middle and discard. Place two halves on a cooking sheet, drizzle with olive oil, season with salt and pepper. Turn cut-side down onto sheet pan and roast for 40 minutes. Remove to cool.
• In a medium nonstick skillet, heat 1 teaspoon of olive oil. Snip the edges of each sausage link and remove the ground meat from their casings into heated pan. Using wooden spoon, break up meat into bite-sized pieces and cook until meat is no longer pink. Once cooked, use a slotted spoon to remove ground meat from pan and place onto plate covered with paper towel to drain extra oil. Place sausage into serving bowl.
• Once your squash halves have cooled enough to handle, take a fork and run in it lengthwise to loosen up “pasta” strands. Add squash strands into bowl with sausage. Add in goat cheese crumbles and pistachio pesto, tossing with tongs to combine. Serve warm!
• for pesto: Combine chopped basil, pistachios, cheese and a pinch each of salt and pepper in a food processor and blend until well nuts are well chopped. Add avocado and blend until smooth. If pesto is too thick, add 1 tbs. of water and blend. Continue thinning with water by the tbs. if needed.

Keyword Pesto Spaghetti Squash, Pesto Spaghetti Squash Recipe, Pistachio Pesto Spaghetti Squash, Spaghetti Squash with Pesto

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