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Recipe – Sun-dried Tomato Pesto Spaghetti Squash

Prep time: 20 minutes

Serves: 2


  • 1 spaghetti squash
  • 1 clove of chopped garlic
  • 1/2 onion
  • 1/2 broccoli
  • 1/2 cup of chopped mushrooms
  • 3/4 cup of sliced green beans
  • 2-3 tbsp of chopped olives
  • 1/2 block (250 g) of tofu or tempeh chopped in cubes (you can also use chicken or cooked shrimp)
  • 1 tsp of chilli powder
  • 1/2 tsp of smoked paprika
  • 1 tsp of dried herbs (basil, oregano, thyme, rosemary, etc.)
  • 1 tbsp of sun-dried tomato pesto
  • salt and pepper to taste
  • shredded cheese (optional)



  1. Make small incisions in the squash and microwave for 2 minutes to soften.
  2. Cut the squash in half lengthwise and microwave again for approximately 5-7 minutes or until it shreds with a fork.
  3. Sauté garlic and onion un a tsp of oil for 2 minutes on medium heat. Add the vegetables and spices and cook for about 7 minutes.
  4. Lightly grill the tofu, tempeh or meat in another pan. Add salt and pepper and mix.
  5. Shred the squash with a fork and transfer to a large bowl.
  6. Add the pesto, tofu, and vegetables to the pulled squash and mix.
  7. Fill both spaghetti squash halves with all ingredients.



If desired, sprinkle grated cheese on top, place in oven and broil for about 5 minutes or until golden. 

Serve and enjoy!

Originally published by our nutritionists at TeamNutrition.