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.
Is this 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;
- 1 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
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 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 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
- Fall Festival Spaghetti Squash Soup
- Spaghetti Squash and Veggie Quiche
- Spaghetti Squash Alfredo with Pancetta
- Spaghetti Squash and Zucchini Pancakes
Below is the printable recipe card for today’s Basil Pesto Spaghetti Squash Puking Pumpkin for Halloween.
If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!
- 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.
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Cut the top off the pumpkin (if making the puking pumpkin version). Clean, seed, and carve a face on the pumpkin.
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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.
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Once the spaghetti squash is cool enough to handle, use a fork to scrape the strands of the spaghetti squash out of the shell.
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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.
I sincerely hope you’ve enjoyed today’s Freaky Good Pesto Spaghetti Squash Puking Pumpkin for Halloween as much as I’ve enjoyed bringing it to you!
Should you have any questions 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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Kudos Kitchen by Renée ~ Cooking up artistically delicious family-friendly dishes from my Kudos Kitchen to yours!
Until we eat again, I hope you have a delicious day!
- 12Shares
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