Spaghetti Squash with Pesto and Cherry Tomatoes
Roasting a spaghetti squash separates its flesh into long, tender strands that serve as a naturally gluten-free base for this dish. Cherry tomatoes are roasted alongside until they burst, then everything is tossed with a garlicky basil pesto made from blended herbs, nuts, and olive oil. Total active time is roughly 20 minutes; the oven does the rest.
Equipment
- Oven
- Baking sheet
- Food processor or blender
- Chef's knife
- Spoon or fork
- Mixing bowl
Ingredients
Roasted Spaghetti Squash
- 1 medium spaghetti squash about 2 to 2.5 lbs, firm and golden yellow
- 2 tablespoons olive oil extra virgin for flavor
Vegan Basil Pesto
- 2 cups fresh basil leaves preferably organic and freshly picked
- ½ cup raw cashews soaked in hot water for 15 minutes for creaminess
- 2 tablespoons nutritional yeast adds cheesy flavor
- 2 cloves garlic fresh and minced
- ⅓ cup olive oil extra virgin, cold-pressed
- 1 tablespoon lemon juice freshly squeezed
- ¼ teaspoon sea salt adjust to taste
Cherry Tomato Topping
- 1 pint cherry tomatoes halved, preferably heirloom varieties for color and sweetness
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- ⅛ teaspoon sea salt
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
- Drizzle the inside of each half with olive oil and sprinkle lightly with salt. Place squash cut-side down on a parchment-lined baking sheet. Roast for 40–45 minutes until the flesh is fork tender and pulls apart easily into strands.
- While the squash is roasting, prepare the vegan pesto. In a food processor, add basil, soaked cashews, nutritional yeast, garlic, lemon juice, and salt. Pulse until finely chopped.
- With the motor running, slowly drizzle in olive oil until a creamy pesto forms. Scrape down the sides as needed.
- In a bowl, mix halved cherry tomatoes with balsamic vinegar, olive oil, and a pinch of sea salt. Set aside to marinate briefly.
- Once the squash is cooked, let cool for 5 minutes. Use a fork to shred the flesh into long spaghetti-like strands and transfer to a large mixing bowl.
- Toss the warm squash strands with the pesto until evenly coated. Taste and adjust seasoning if needed.
- Top with marinated cherry tomatoes. Finish with a drizzle of olive oil and extra basil leaves if desired.
Notes
- Add red pepper flakes to the pesto for a spicy kick.
- If cashews are unavailable, use pine nuts or shelled sunflower seeds as a substitute.
- Pesto can be made ahead and stored in the fridge for up to 5 days.
- Use multicolored heirloom cherry tomatoes for a more visually captivating presentation.
Nutrition
Calories: 461kcalCarbohydrates: 30gProtein: 8gFat: 37gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 25gSodium: 276mgPotassium: 750mgFiber: 6gSugar: 11gVitamin A: 1501IUVitamin C: 36mgCalcium: 100mgIron: 3mg
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