In search of a quick and easy weeknight dinner that doesn’t sacrifice taste? We’ve got you covered! Seasonal ingredients are a sure way to kick up the flavor in any recipe. And with fall in full swing, we’re about all things squash at Blue Moose HQ – spaghetti squash is one of our very favorites. So say goodbye to your typical ‘pasta’ dinner (red sauce included!) and give this take on pasta a try!

For this recipe, we use our Nut-Free Basil Pesto as the creamy pasta sauce, but the original works just as well. Despite not having nuts, this pesto is still filled with a rich, nutty flavor thanks to the parmesan cheese. It’s a fantastic contrast to the more mild roasted spaghetti squash. To take this dish to the next level, we threw in some peppery arugula and topped it with crunchy pepitas. While it does take some time for the spaghetti squash to roast in the oven, this recipe takes no more than 10 minutes of actual hands-on time. Trust us, this comforting, flavorful dish will be in your weekly rotation in no time.

For a light and tasty twist, we opted to use chickpeas as the base for this salad, but if you’re craving a more classic chicken salad recipe, you can easily swap or add shredded chicken. Also instead of serving on toasted bread, we recommend using crisp butter lettuce cups, which can even be rolled up and enjoyed on the go as a wrap!


Serves 4



  1. Preheat your oven to 400° F.
  2. Carefully slice the spaghetti squash in half lengthwise, piercing the side with a chefs knife and then rock the knife up and down (while holding the squash) to slice all the way through.
  3. Scrape out the seeds from each half of the squash with a large spoon and discard.
  4. Rub each half with 1/2 tablespoon of oil and sprinkle with salt.
  5. Place cut side down on a large baking sheet (line with parchment if desired) and bake for 45-60 minutes. The cut side edges will start to turn golden (flip to check) and the outer shell will begin to soften when it’s done.
  6. Once roasted through, remove the squash from the oven, flip over and let cool for about 10 minutes.
  7. Scrape each squash half with a fork to loosen all of the spaghetti squash “noodles” and keep in each shell (note: the noodles should easily form when the squash is fully cooked, if they don’t, roast the squash for a bit longer).
  8. Toss the noodles with desired amount of pesto and greens (they’ll wilt a bit from the heat).
  9. Serve each squash half in a large bowl and top with crunchy pepitas and fresh basil!
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