Whole30 Baked Spaghetti Squash with Pesto and Burst Tomatoes

This Whole30-friendly baked spaghetti squash recipe is a flavorful, grain-free alternative to pasta. Roasted spaghetti squash is tossed with a dairy-free pesto and crowned with burst cherry tomatoes sautéed in garlic oil for a simple, vibrant dish that works as a side or a light main.

Bursted Tomato & Pesto Baked Paleo Spaghetti Squash Recipe {Gluten-Free, Clean Eating, Dairy-Free, Vegan, Whole30, Keto}

The recipe yields a bit more pesto than strictly necessary so you can control how saucy you want the squash. Having extra pesto on hand is convenient for prepping ahead or adding to other vegetables or zoodles. The roasted cherry tomatoes blister and burst, releasing a sweet, garlicky oil that complements the bright basil pesto.

If you haven’t experienced whole roasted cherry tomatoes, they’re delightful—pop them whole for a burst of flavor or press them with a fork to create a quick, rustic sauce that coats the squash beautifully.

I developed this recipe because my husband loves spaghetti squash but I hadn’t been a fan of its blandness and texture. Roasting it until tender and pairing it with a flavorful pesto changes everything: the squash strands absorb the sauce, transforming into a satisfying, healthy dish with minimal effort.

I often make a large batch and freeze individual portions for quick meals. If freezing, drain any excess liquid after reheating to keep the texture right. This dish adapts well: serve it with zucchini noodles, gluten-free pasta, or enjoy it as a vegan main. Add cooked chicken or sausage to make it a heartier entrée.

What would you pair with this? A crisp salad or roasted vegetables make excellent companions—share your ideas below.

Recipe

Baked Whole30 Spaghetti Squash with Pesto and Bursted Tomatoes

Author: Rebecca Baron
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 70 minutes
Yield: 4 servings
Category: Side Dish
Cuisine: Paleo

Description

Roasted spaghetti squash is combined with a dairy-free basil pesto and topped with blistered cherry tomatoes cooked in garlic oil. The pesto recipe makes extra so you can adjust the amount to your taste or use it elsewhere.

Ingredients

1 Spaghetti Squash

Paleo Pesto

2 cups fresh basil (packed)
¼ cup pine nuts
2 cloves garlic
½ tsp real salt
¼ tsp pepper
½ cup extra virgin olive oil

Sauce

1 cup cherry tomatoes (variety of colors optional)
1 ½ tbsp olive oil
1 tsp garlic (minced)
¼ tsp real salt
dash of pepper
basil leaves (for garnish)

Instructions

Bake/Roast the Squash

Preheat oven to 375°F (190°C).
Cut the squash in half lengthwise and scoop out the seeds. Place cut side up on a baking sheet and roast 35–45 minutes, depending on size, until tender.
Remove from oven and let cool 5–10 minutes.

Make the Pesto

In a food processor combine basil, pine nuts, garlic, ½ tsp salt, and ¼ tsp pepper. Pulse to coarse chop. With the processor running, add ½ cup olive oil and blend until smooth. Taste and adjust seasoning if needed. Set aside.

Make the Sauce

In a small sauté pan combine cherry tomatoes, 1 ½ tbsp olive oil, minced garlic, ¼ tsp salt, and a dash of pepper. Heat over medium-high.
When tomatoes begin to sizzle, toss every 30 seconds until skins wrinkle and blister. Remove from heat.

Put It Together

Using a fork, scrape the squash strands from the shells into a large bowl while still warm.
Stir the pesto if oil has separated. Add about ½ cup pesto to the squash and toss with tongs to coat. Add more pesto to taste.
Plate the pesto-coated squash and top with the blistered tomatoes, drizzling the garlic oil over the dish.
Garnish with basil leaves and serve immediately.