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