These Spaghetti Squash Melts with Pesto and White Beans are perfect for a healthy and hearty vegetarian dinner. And they’re so easy to make!
I apologize for this repeat post; the day I originally posted it, my site had issues, and everything had to be resent, so the post was deleted. These Spaghetti Squash Melts with Pesto and White Beans are so good that I had to repost the recipe for you.
Most people use spaghetti squash as a low-carb pasta substitute, but obviously, I am not on a low-carb diet, haha. I mixed mine with pesto and white beans and then put it on some bread with melted cheese. And it was so good!
Spaghetti Squash Melts Recipe Ingredients
- Squash – I used a medium-sized spaghetti squash; I cut it in half and scooped out the seeds.
- Beans – I used a can (15 ounces) of can white beans, which I drained and rinsed.
- Pesto – I have a great vegan basil pesto recipe, as well as another easy vegan pesto here, if you’d like to make your own. Storebought will also work. And if you love avocado, you may love this avocado pesto.
- Bread—This recipe calls for 8–10 slices. Feel free to use your favorite sandwich bread, panini, or baguette.
- Shredded cheese – Mozzeralla is a great choice for these sandwiches, but you can get creative with your favorite kind!
- Olive oil
- Salt and pepper
Why Your Body Will Love These Pesto Melts
- Vitamins and Minerals – Pesto is packed with vitamins A, C, and K, benefitting bone health, immune function, and protection against chronic diseases and blood clotting; it’s also a good source of minerals like calcium, iron, magnesium, and potassium, which can further support various bodily functions. Basil contains essential oils like linalool, eugenol, and citronellol, which fight inflammation and help lower blood pressure.
- Digestive Health – Beans are high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system. Spaghetti squash is also an excellent source of fiber.
- Eye Health – Squash contains antioxidants like Vitamins A, C, and E, which promote eye health, from cataract prevention to night blindness to macular degeneration.
How To Make These Squash, Bean, and Pesto Melts
This recipe is great because you can make the spaghetti squash mixture beforehand and have it on hand. Then, spread it on bread, top it with cheese, pop it in the oven for a few minutes, and have a healthy and delicious lunch or dinner. If making for dinner, it’s great with a side salad.
- Preheat the oven to 400 degrees F. Brush the inside of each spaghetti squash with about 1/2 teaspoon olive oil and a pinch of salt and pepper. Roast the squash until fork tender, about 30-40 minutes. Let it cool slightly, then scrape it out with a fork.
- Add the spaghetti squash to a large bowl, along with the pesto and white beans. Mix well and add salt and pepper to taste. Scoop about 1/3 cup of the squash mixture onto a slice of bread and top with a few Tablespoons of cheese.
- Bake the squash melts until they’re hot and the cheese is melted, 10-12 minutes. They’re best when enjoyed hot.
Spaghetti Squash Melts with Pesto and White Beans Recipe Tips
You can sub white beans for chickpeas if you like.
- If you’re non-dairy, you can use vegan or omit the cheese altogether.
- The spaghetti squash mixture will stay fresh in the refrigerator for up to four days.
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Delicious Pesto Recipes?
Pesto Quesadillas with White Beans and Tomato
Pesto Gnocchi with White Beans and Broccoli {20 Minutes, One Pan}
Avocado Pesto Zucchini Noodles (20 Minutes)
Spaghetti Squash Melts with Pesto and White Beans
- Total Time: 1 hour 10 minutes
- Yield: 8-10 1x
Ingredients
- 1 medium sized spaghetti squash, cut in half with seeds scooped out
- Olive oil
- Salt and pepper
- 1 (15 oz) can white beans, drained and rinsed
- 1 cup pesto
- 8–10 slices of bread
- 1 – 2 cups shredded cheese
Instructions
- Pre-heat oven to 400 degrees F. Brush the inside of each spaghetti squash with about 1/2 teaspoon olive oil and a pinch of salt and pepper. Roast spaghetti squash until fork tender, about 30-40 minutes. Let spaghetti squash cool slightly and use a fork to scrape out the squash.
- Add spaghetti squash to a large bowl along with the pesto and white beans. Mix well and salt and pepper to taste. Scoop about 1/3 cup of the spaghetti squash mixture onto a slice of bread and top with a few tablespoons cheese.
- Bake spaghetti squash melts until heated through and cheese is melted, 10-12 minutes. Best when enjoyed hot.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Dinner, Vegetarian
- Method: Oven
- Cuisine: American, Italian
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