Skip to content

One-pan Spaghetti Squash Pasta Sauce

MDM Graphics October 27

Serves: 2 

Difficulty: Easy 

Prep time: 5 minutes 

Total time: 55 minutes 

If you remember the viral “baked feta pasta” trend from a few years ago, you’ll love this nutritious spin that swaps traditional paste for roasted spaghetti squash. This recipe is wholesome, veggie packed and baked right inside the squash itself – making for minimal cleanup. The result is a creamy, pesto-feta-tomato sauce that melds beautifully with tender, spaghetti-like strands. 

Spaghetti squash is nutrient-dense – low in calories but high in fiber, beta-carotene and vitamin C. It helps support a healthy gut, eyesight and immune system. 

Ingredients:

  • 1 spaghetti squash 
  • 1 Tbsp. olive oil 
  • Salt and pepper to taste 
  • 4 Tbsp. pesto 
  • 2 oz feta cheese 
  • 1 cup cherry tomatoes 

Instructions:

  1. Preheat the oven to 400 degrees F. 
  1. Prep the squash. Microwave the squash for 3 minutes to soften it enough to cut through it. Cut the edge off the squash, place it cut side down, then cut it longways. Remove the seeds and extra stringy bits.  
  1. On a lined baking sheet, place the boats cut side up. Drizzle each side with ½ tbsp. olive oil and sprinkle salt and pepper to taste. 
  1. Fill each side with 1 oz feta piece, 2 Tbsp. pesto and half a cup of cherry tomatoes.  
  1. Bake for 50 minutes. When finished roasting, incorporate the ingredients, lightly popping the tomatoes, with the spaghetti squash. 

Focusing on prevention like healthy eating and exercise can lead to lower health care costs and more affordable insurance for all. Learn about Blue Cross Blue Shield of Michigan’s (BCBSM) commitment to affordability here. 

Shanthi Appelo is a registered dietitian and health and wellness spokesperson at BCBSM. For more health and wellness information, visit ahealthiermichigan.org.