Pesto stuffed spaghetti squash will quickly become a dinner favorite. It’s a Whole30 compliant recipe that’s adaptable and comes together in less than an hour.
Told ya I’d be sharing a recipe using my Whole30 pesto! And oh boy, is it quite the recipe. This pesto stuffed spaghetti squash is a new Whole30 favorite in the Davis house. I ate it basically every day last week. I couldn’t get enough of it!
This spaghetti squash dish was a favorite for a few different reasons. First, we just love spaghetti squash. While it’s a little difficult to prepare, we make it at least 1-2 times a month when it’s in season. Secondly, I cooked ground venison for the first time! We had some stowed away in the freezer and I just knew this spaghetti squash would be the perfect way to incorporate it into a recipe. Finally, the Whole3o pesto. It’s nutty and garlicky and perfectly compliments the other flavors in the dish.
Pesto stuffed spaghetti squash makes a perfect substitute for a pasta dish during Whole30. It has a similar texture to spaghetti and meatballs, but without the grains! Plus, it’s totally adaptable. While I used venison and Whole30 pesto, you could easily use ground beef and a tomato sauce. Ground turkey would do really well in this dish too! Like I said – it’s an adaptable dish.
Even once we’re finished with Whole30, this spaghetti squash recipe will likely make it in to the rotation. It’s hearty and satisfying while still being completely healthy. You can’t ask for much more!
Pesto Stuffed Spaghetti Squash
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 pound ground meat ( I used venison but ground beef or turkey would work well too!)
- 1 cup Whole30 Pesto
Preheat your oven to 350 degrees. Prep a large baking dish and set aside.
Cut the spaghetti squash in half lengthwise and desseed it. Place the spaghetti squash cut side up in the baking dish. Pour olive oil over the spaghetti squash evenly and then season with salt, pepper and garlic powder.
Bake for 35-40 minutes, or until tender. Remove the spaghetti squash from the oven and allow to cool.
Once cooled, remove the meat of the squash with two forks and shred into spaghetti-like strands.
Meanwhile, brown the ground meat in a large skillet(again, I used ground venison, but you can use whatever ground meat you prefer).
Once the meat is browned, add the cooked spaghetti squash and pesto. Mix to combine and cook until heated through.
Serve as desired!