Pesto Spaghetti Squash with Roasted Tomatoes
This vegan Pesto Spaghetti Squash with homemade pesto and roasted tomatoes is perfect for a healthy meal or side dish that’s packed with flavour.
Introduction
Pesto spaghetti squash “pasta” makes a tasty meal you can easily customizable with different veggies and proteins.
The homemade pesto recipe is nut-free and made with basil, parsley and spinach for lots of flavour, texture and colour while balsamic roasted tomatoes add a pop of colour and sweetness.
This is the same pesto recipe as my Pesto Orzo Pasta Salad with Chickpeas so you could always double up and make both at the same time!
Ingredient Notes
- Spaghetti Squash: I used a 1500g spaghetti squash or about a medium-sized squash. If you can only find smaller squashes, you can two. It doesn’t have to be an exact amount. Cooking time will vary based on size.
- Olive Oil: You’ll need a bit of oil for roasting the squash and tomatoes and the pesto.
- Pumpkin Seeds: You can substitute walnuts, pine nuts or almonds.
- Basil: You can use all basil or a mix of basil and parsley. I used a mix.
- Spinach: Spinach can be be substituted with another green like kale or arugula.
- Tomatoes: Cherry or grape tomatoes work well.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Variations & Additions
- Serve with roasted chickpeas or cooked green lentils for more protein.
- For another protein option, pan-fry some vegan Italian sausage while the squash bakes and mix in at the end.
- Roasted broccoli makes a good addition.
- The pesto and roasted tomatoes also work well with orzo or any pasta you enjoy.
- Store-bought pesto can be used for convenience, you’ll need about 1 cup or roughly 1/4 cup per serving.
- Serve topped with vegan parmesan cheese or feta cheese, chili flakes and/or pepper.
- Other garnishes could be pine nuts, fresh basil leaves or pumpkin seeds.
Step-by-Step Photos
Step 1: Cut the squash into two halves lengthwise. Scoop out the seeds, rub with oil and sprinkle with salt and pepper.
Place cut-side down on a baking sheet at roast at 425 F for 30-45 minutes, depending on size, until easily pierced with a fork.
Step 2: Add all of the pesto ingredients except for the oil to a food processor or high-speed blender. Pulse a few times to combine.
Let it run and slowly pour in the oil. Blend until fully combined but leave some texture.
Step 3: Once the squash is done, use a fork to scrape the strands into “noodles”. Place the strands in a colander in the sink and let sit for 5-10 minutes to allow any excess water to drip out.
Step 4: When the squash is half way through roasting, add the tomatoes to a baking sheet and toss with the salt, pepper, thyme, oregano, balsamic and olive oil and roast 14-16 minutes until tender and blistered.
You have a couple of options for serving. You can add all of the spaghetti squash strands and pesto to a large bowl and toss to combine then serve topped with the tomatoes, or divide the squash between bowls or plates and top with pesto and tomatoes.
Chef’s Tips
- Avoid overcooking the squash or it will be more mushy than individual strands. As soon as you can poke through the skin with a knife, it should be done.
- Smaller squashes could be done in 25-30 minutes while a large squash may take up to 50 minutes.
Pesto Spaghetti Squash with Roasted Tomatoes
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 minutes
- Yield: 4
- Category: Main Dish
- Cuisine: World
- Diet: Vegan
Description
Light and healthy but still satisfying, enjoy nutritious spaghetti squash noodles with a nut-free homemade basil pesto and tangy balsamic roasted tomatoes for a tasty meal any day of the week.
Ingredients
For the Spaghetti Squash
- 1 medium or two small spaghetti squash, about 1500g
- Salt and pepper
For the Pesto
- ¾ cup pumpkin seeds (pepitas, 85g)
- 2 cloves of garlic
- 2 tbsp nutritional yeast
- 1 tbsp light miso paste
- 1 tbsp lemon juice
- 2 cup lightly packed basil or a mix of basil and parsley (35 g total)
- 1 cup spinach (25g)
- 1/3 cup olive oil
- Salt
For the Roasted Tomatoes
Instructions
- Prepare the Squash: Preheat the oven to 425 F. Using a sharp knife cut the spaghetti squash in half, lengthwise. To do this, cut the ends off the squash so you have flat surfaces on either end. Place the squash on one flat end, then cut the knife into the squash and slice downwards to cut in half. Scoop out seeds with a spoon.
- Roast the Squash: Season the inside of the squash with salt and pepper. Roast, cut-side down for 30-45 minutes on a sheet pan or baking dish until the squash is easily pierced with a knife. The time will depend on size of squash. Avoid overcooking or the flesh will be mushy rather than singular stands.
- Scrape Squash: Let the squash cool slightly then use a fork to scrape the noodle-like strands from the squash. You can serve the squash left in the skin or transfer the “noodles” to a colander in the sink for 5 minutes to allow any excess water to drip out. This is not essential but does help and you may have some water pool on your plate when you serve.
- Make the Pesto: Add all of the pesto ingredients except the oil to a food processor or high-speed blender. Pulse to combine. With the machine running, slowly pour in the oil and blend until full combined. Season with salt.
- Roast Tomatoes: When the squash is more than halfway done, add the tomatoes to a baking sheet lined with parchment paper. Add the balsamic vinegar, olive oil, thyme, oregano and salt and pepper. Toss to coat and spread out in an even layer. Roast for 14-16 minutes until tender and blistered.
- Serve: To serve you can either add all of the spaghetti squash strands and pesto to a large bowl and toss to coat before dividing between bowls or plates to serve or divide the spaghetti squash between servings and top each with desired amount of pesto. Either way, top with the roasted tomatoes. Serve with black pepper, red chili flakes and vegan parmesan cheese, if you like.
Notes
Servings depend on size of squash used. One medium or large squash or two small squashes will serve 4. The pesto makes about 1.25 cups so you may have extra.
Extra spaghetti squash and tomatoes can be stored in a container in the fridge for up to 3 days in an airtight container. Leftover pesto will keep for 2-3 days or can be frozen.
Nutrition facts include using all of the pesto and tomatoes between 4 servings of squash. You may prefer to use a bit less pesto, depending on size of squash, and save the rest for another use.
Nutrition
- Serving Size: 1
- Calories: 438
- Fat: 35g
- Carbohydrates: 22g
- Fiber: 8g
- Protein: 21g
What to Make Next
Original Low-Fat Pesto Recipe
I updated this recipe in 2024. The original recipe had a low-fat pesto sauce made with tofu was as follows.
- 6 cups (550 g) fresh spinach
- 1/2 package (150 g) soft tofu
- 1 bunch or package of (50 g, approx. 1 cup lightly packed) fresh basil
- 1/3 cup (30 g) nutritional yeast
- 6 cloves garlic
- 1/2 teaspoon sea salt
- 2 tablespoons fresh lemon juice
Originally published May 3, 2017.
This was sooooo good!!! Tons of leftover sauce too for another time. Will be making this again
Anything I can sub for soft tofu?
Raw cashews would work – you may need to add some water to adjust consistency. Green peas might be good but I haven’t tried it!
Love this recipe! It really is perfect for meal prep because it’s so quick and easy, with options for mixing and matching different veggies, and there always seems to be plenty of extra sauce (that is delicious on so many things). This is a go-to recipe for me!
This was pretty good in taste…it may have not looked good, but it is a keeper in my book.