Spaghetti Squash Melts with Pesto and White Beans

  • Author: She Likes Food
  • Prep Time: 15 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 8-10 1x
  • Category: Dinner, Vegetarian
  • Method: Oven
  • Cuisine: American, Italian


  • 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
  • 810 slices of bread
  • 12 cups shredded cheese


  1. 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.
  2. 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.
  3. Bake spaghetti squash melts until heated through and cheese is melted, 10-12 minutes.  Best when enjoyed hot.