Spaghetti Squash with Pesto Olive Sauce for One
Craving a cozy, single-serving twist on pasta night? This Spaghetti Squash with Pesto Olive Sauce for One is a low-carb, flavor-packed alternative that’s perfect for solo dining. Roasted spaghetti squash creates tender, noodle-like strands that are tossed with a vibrant, herby pesto sauce infused with the briny goodness of black olives and the bright, juicy pop of cherry tomatoes. A sprinkle of Parmesan cheese and a garnish of fresh basil elevate the dish to gourmet status, while the whole recipe comes together with minimal prep and just 40 minutes of cook time. Whether you're looking for a healthy weeknight dinner or a satisfying alternative to traditional pasta, this dish offers simplicity, freshness, and bold Mediterranean-inspired flavors in every bite!
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Recipe Information
Ingredients
- 1 small squash (about 1.5 lbs) Spaghetti squash
- 1 tablespoon Olive oil
- 2 tablespoons Pesto sauce
- 5 pieces Black olives
- 4 pieces Cherry tomatoes
- 1 tablespoon Parmesan cheese (optional)
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 leaves Fresh basil leaves (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Brush the cut sides of the squash with 1/2 tablespoon of olive oil and sprinkle with a pinch of salt and pepper.
Place the squash halves cut side down on a baking sheet lined with parchment paper.
Roast the squash in the preheated oven for 35-40 minutes, or until the flesh is tender and easily pulls apart into strands with a fork.
While the squash is roasting, prepare the pesto olive sauce. Slice the black olives and cherry tomatoes into small pieces.
In a small skillet over medium heat, add the remaining 1/2 tablespoon of olive oil. Sauté the chopped olives and cherry tomatoes for 2-3 minutes until softened.
Stir in the pesto sauce and cook for an additional minute, then remove the skillet from heat.
Once the squash is done roasting, let it cool slightly before using a fork to scrape the strands out of the shells into a bowl or plate.
Pour the warm pesto olive sauce over the spaghetti squash strands and toss gently to combine.
If desired, sprinkle Parmesan cheese on top and garnish with fresh basil leaves.
Serve immediately and enjoy your flavorful Spaghetti Squash with Pesto Olive Sauce for One!
Nutrition Facts
Calories |
677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 1919 mg | 83% | |
| Total Carbohydrate | 47.3 g | 17% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 18.7 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1008 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
