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Lemon pesto spaghetti squash

Serves   4
Prep time: 15 mins
Cooking time: 40 mins

A low-carb, gluten free pasta alternative. The zesty lemon pesto creates a lovely, light dinner.





  • 1 spaghetti squash, halved lengthways 
  • ⅓ cup extra virgin olive oil 
  • 2 cups fresh basil 
  • 2 cloves garlic, roughly chopped
  • Juice and zest of 1 lemon 
  • ¼ cup pine nuts or cashews 
  • ¼ cup freshly grated parmesan, plus extra 
  • 2 cups rocket or baby spinach 

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  1. Preheat your oven to 200 degrees celsius fan bake. Scoop the seeds out of the spaghetti squash halves, then prick the skin with a fork. Place onto a lined baking tray cut side down, then drizzle
  2. Tbsp of olive oil over both sides and season with salt and pepper. 
  3. Place into the oven, and bake for 25-35 minutes, or until the squash is just tender when tested with a fork or just soft enough to run a fork through. Turn the squash so it is cut side up, and set aside. 
  4. While the spaghetti squash is cooking, make the pesto by placing the remaining olive oil, basil, garlic, pine nuts and parmesan in a food processor. Blend until smooth, then season to taste with salt and pepper. 
  5. When the squash is just cool enough to touch, use a fork to run through the flesh lengthways and create ‘spaghetti’ strands. Place the spaghetti into a large bowl, then toss with the pesto and rocket. 
  6. Serve the spaghetti squash in bowls, garnish with additional freshly grated parmesan.