Tomato Pesto Spaghetti Squash Bake - this 21 Day Fix recipe is a gluten free and low carb dinner favorite. It's packed with fire roasted tomatoes, pesto, mozzarella and parmesan cheese and a few servings of vegetables.

Tomato Pesto Spaghetti Squash Bake

A low carb dinner idea for those on a ketogenic diet.
Course Main Course
Cuisine American
Keyword keto recipes, spaghetti squash recipes, tomato pesto spaghetti squash bake
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings 2 people
Calories 597kcal
Author Randa Derkson


  • 1 spaghetti squash cut in half, seeded
  • 1 tsp olive oil
  • Salt and pepper
  • 1 14oz can fire roasted diced tomatoes
  • 1/2 cup pesto
  • 1/2 cup part-skim mozzarella cheese + 1/4 cup for topping
  • 1/2 cup parmesan cheese flakes
  • 1/4 cup matchstick carrots I buy the pre-cut variety
  • 1 tsp garlic


  • Preheat oven to 425F

For the spaghetti squash

  • Slice the spaghetti squash in half, lengthwise and seed. Rub the flesh with olive oil and seasoning with salt and pepper.
  • Roast at 425F, flesh side up for 55 minutes.

Tomato Pesto Spaghetti Squash

  • In a bowl, mix the rest of the ingredients together.
  • Scrape the spaghetti squash into the tomato pesto mixture and add back to the spaghetti squash.
  • Top with remaining 1/4 cup of mozzarella cheese.
  • Bake for 15 minutes, or until cheese bubbles.


Serving: 1g | Calories: 597kcal | Carbohydrates: 42g | Protein: 22g | Fat: 39g | Saturated Fat: 12g | Cholesterol: 44mg | Sodium: 1229mg | Potassium: 627mg | Fiber: 8g | Sugar: 16g | Vitamin A: 4855IU | Vitamin C: 11.6mg | Calcium: 712mg | Iron: 2.1mg