Spaghetti Squash, Heirloom Tomatoes & Chunky Pesto

I never saw a spaghetti squash while living in Australia. It is one of my favourite foods and I definitely missed having a big bowl of spaghetti squash with tomato sauce when I was abroad. So when I spotted one at the grocery store a few days ago I held it high above my head to show my roommate, who was across the produce section, the treasure I’d found. Unfortunately, the squash became a decorative piece in our home for nearly a week. It is far too easy to replace  cooking with other activities.

Then, one afternoon this week, while passing through Ottawa’s Byward Market, I was inspired by the beautiful heirloom cherry tomatoes on display. Between the squash, cherry tomatoes and chunky pesto I just whipped up from our pseudo-herb garden, I finally had the makings of a meal. This recipe is ultra simple and summery. It looks pretty on a plate so could be good for an easy dinner with friends. Enjoy.


Spaghetti Squash, Heirloom Tomatoes & Chunky Pesto


  • 1 large spaghetti squash
  • A punnet of heirloom cherry tomatoes
  • Batch chunky pesto
  • coarse salt & freshly ground pepper
  • fresh herbs for garnish (optional)


  • 2.5 cups packed fresh basil
  • 1/2 cup olive oil
  • 1/4 cup cashews or almonds soaked
  • 2 cloves garlic
  • coarse salt & freshly ground pepper


  1. Preheat oven to 375°F
  2. Cut the squash in half lengthwise and scoop out the seeds.
  3. Put about an inch of water in a rimmed baking dish and place squash cut-side down.
  4. Bake for 45-60 minutes or until the squash is soft enough to pierce with a fork.
  5. While the squash is baking roughly chop all the ingredients for the pesto.
  6. Place inside food processor and blend just enough to combine the ingredients. This is the kind of pesto people would label as “artisnal” if they were selling it for $40.00 per/jar in a gentrified warehouse market space.
  7. Slice cherry tomatoes in half.
  8. Remove squash from oven. Scoop it out onto individual plates or onto a serving tray. Sprinkle the tomatoes over top and serve pesto alongside the dish.
  9. Garnish with salt, pepper and a bit of fresh rosemary.


Note: I would serve the pesto on the side so people can have as little or as much as they like. But if you want to stir it through the spaghetti squash that works too!



  1. Anne Hennessy says

    Beautiful food, lovely post and photo. I hope you are settling back in well my dear.

    • Jocelyne Lamarche says

      Thanks so much for the comments ladies! Settling in well and enjoying the last rays of sunshine Ottawa has to offer.

  2. Judy Auer says

    Sounds yummy! I love spaghetti squash too. I’ll have to try this one. ❤️

Comments are closed.