From looking at it, you might not think this recipe for Basil Pesto Spaghetti Squash puking pumpkin is very crave-worthy…until you take your first bite! Then all bets are off, and you just might eat yourself sick! LOL! Sorry, not sorry!
The day I came up with this recipe for pesto spaghetti squash was the day I first spotted the little pie pumpkins in the produce section of the store.
I stood there for a moment pondering how I could use one of the pumpkins along with some spaghetti squash which was one section over.
The idea hit quickly. Kind of like nausea itself. But, trust me when I tell you that queasy never tasted so good!
**Please Note – The printable recipe card with detailed instructions and complete ingredient measurements for making Freaky Good Pesto Spaghetti Squash Puking Pumpkin is available near the end of this post.
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Is this basil pesto spaghetti squash only a recipe for Halloween?
NO WAY!!
You guys, I know the presentation I’ve shown for this recipe is pretty gross and very Halloween’esque, but what I need you to know that this Basil Pesto Spaghetti Squash is absolutely delicious as a “normal” side dish for any time of year. The puking pumpkin part is totally optional!
The ingredient list for making Basil Pesto Spaghetti Squash (with or without the puking pumpkin) is as follows;
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- 1 medium spaghetti squash, cut in half and seeded
- 1 pie pumpkin (optional), cleaned, seeded and carved (if making the puking pumpkin)
- olive oil
- butter
- basil pesto
- heavy cream
- Parmesan cheese
- grated nutmeg
- salt and pepper
Kitchen tools and equipment needed;
- Pumpkin Carving Tools
- Nutmeg Grater
- Parmesan Cheese Grater (optional)
- Baking Sheet
- Parchment Paper or Aluminum Foil
- Skillet
- Wooden Spoon
- Measuring Cups and Spoons
- Chef’s Knife
- Cutting Board
- Pastry Brush
- Fork
Can the pesto filling be made in advance?
Yes!
Keep it in the refrigerator in a sealed container for up to 4 days before you plan to serve your puking pumpkin.
Warm the pesto spaghetti squash slightly before filling and serving the puking pumpkin to ensure proper texture and flow. Sorry. LOL
The easy instructions;
- Carefully cut the spaghetti squash in half lengthwise.
- Clean out the seeds and discard them or save them for another use.
- Cut the top off the pumpkin (if making the puking pumpkin version). Clean, seed, and carve a face on the pumpkin.
- Brush the flesh of the spaghetti squash with olive oil and sprinkle with salt and pepper.
- Place the spaghetti squash, flesh side down, on a baking sheet and place it into a preheated 425-degree oven (along with the pumpkin, optional) for 30 – 40 minutes. Cool completely.
- Once the spaghetti squash is cool enough to handle, use a fork to scrape the strands of the spaghetti squash out of the shell.
- In a large skillet, melt butter and olive oil on medium heat.
- Add the spaghetti squash strands, grated nutmeg, basil pesto, salt, and pepper.
- Cook, stirring occasionally for 5 minutes.
- Reduce the heat to low. Stir in the heavy cream, and Parmesan cheese.
- Cook an additional 2 – 3 minutes and spoon the pesto spaghetti squash into a prepared carved and roasted pumpkin (optional), OR spoon into a bowl and serve warm.
For additional spaghetti squash recipes (of the non-Halloween variety), please click on the following titles for;
- Roasted Spaghetti Squash Shrimp Scampi – (pictured below) from (yours truly) Kudos Kitchen
“Making Roasted Spaghetti Squash Shrimp Scampi is an easy and delicious way to appreciate (and devour) what I consider one of Mother Nature’s finest late-season squash crops…the spaghetti squash.“
- Spaghetti Squash Fritters from Divalicious Recipes
- Fall Festival Spaghetti Squash Soup (pictured below) from (yours truly) Kudos Kitchen
“Spaghetti Squash Soup is a wonderfully hearty, comforting and healthy way to eat your veggies. This soup can be made with or without sausage so it’s perfect for anyone, or any table.”
- Harvest Squash Casserole from What a Girl Eats
- Spaghetti Squash and Veggie Quiche (pictured below) from (yours truly) Kudos Kitchen
“Spaghetti Squash Quiche is entirely gluten-free and delicious. Roasted spaghetti squash is pressed into a pie plate and baked. The “crust” is then filled with veggies, eggs, cheese, and then baked again.”
- Three Methods for Cooking Spaghetti Squash from Flavor the Moments
- Basil Pesto Spaghetti Squash Puking Pumpkin (pictured below) This is the place!
Whether you’re working on a blue screen or in the kitchen the following products are ones I can highly recommend;
Below is the printable recipe card for today’s Basil Pesto Spaghetti Squash Puking Pumpkin for Halloween.
- 1 medium spaghetti squash cleaned and seeded
- 1 small pumpkin cleaned, seeded and carved
- 3 tablespoons olive oil divided
- 3 teaspoons salt divided
- 2 teaspoons pepper divided
- 2 tablespoons butter
- ¼ cup basil pesto
- 1/8 teaspoon grated nutmeg
- 8 ounces heavy cream
- ¼ cup Parmesan cheese
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Carefully cut the spaghetti squash in half lengthwise. Clean out the seeds and discard or save them for another use.
-
Cut the top off the pumpkin (if making the puking pumpkin version). Clean, seed, and carve a face on the pumpkin.
-
Brush the flesh of the spaghetti squash with 1 tablespoon of olive oil and sprinkle with 2 teaspoons of salt and 1 teaspoon of pepper.
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Place the spaghetti squash, flesh side down, on a baking sheet and place into a pre-heated 425-degree oven (along with the pumpkin, optional) for 30 – 40 minutes. Cool completely.
-
Once the spaghetti squash is cool enough to handle, use a fork to scrape the strands of the spaghetti squash out of the shell.
-
In a large skillet, melt the butter and the remaining olive oil on medium heat.
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Add the spaghetti squash strands, grated nutmeg, basil pesto, remaining salt, and pepper. Cook, stirring occasionally for 5 minutes.
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Reduce the heat to low. Stir in the heavy cream, and Parmesan cheese.
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• Cook an additional 2 – 3 minutes and spoon the pesto spaghetti squash into a prepared carved and roasted pumpkin (optional), OR spoon into a bowl and serve warm.
Thank you so much for visiting me here in my Kudos Kitchen!!
I sincerely hope you’ve enjoyed today’s Pesto Spaghetti Squash Puking Pumpkin for Halloween as much as I’ve enjoyed bringing it to you!
Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to contact me directly or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!
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Until we eat again, I hope you have a delicious day!
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This is my new favorite Halloween idea. Looove it! So creative and I know I would gobble it up!
HaHaHa! So glad to hear it. Thanks, Marjory!!
OMG this is the BEST idea. Delish and hilarious 🙂
I loooooove the puking pumpkin idea! My kids would love it and it’s so cute!
LOL. It’s all about the kids on Halloween. Big kids too. Glad you like this gory (yet fun) recipe.
So deliciously gross — my boys will approve!
HaHaHa! I love that phrase “deliciously gross.” My job here is done. 😉
Hello:
I would have tried your recipe if there hadn’t been such unappetizing photos. They don’t put me in the mood to want to eat.
Hello, Theresa.
Thanks for the comment, and believe me, I get it!
Since I developed this recipe for Halloween, then I think I hit my target! LOL
That said, this recipe (minus the pumpkin) is really, really delicious so I’m going to repost it as a spaghetti squash side dish as soon as I can.
Hopefully, once I do, you’ll revisit this recipe and perhaps give it a try.
Thanks again and please visit again. 😉
Have a great day!
Renee
My kids absolutely love this! Everyone here’s a big fan of pasta and Halloween, so this is perfect!
Happy Halloween!
I love the sound of the pesto with the squash! Can’t wait to try it soon!
It’s a winner, Ashley. I know the puking pumpkin can be off-putting, but the recipe works.
Thanks.
Renee