Vegan Pesto Spaghetti Squash

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This Spaghetti squash is so easy vegan pesto pairs perfectly with a spaghetti squash for a nutritious side dish.

I decided to microwave a spaghetti squash for convenience. I actually kind of prefer the texture of it baked as it seemed to be more tender and a bit caramelized around the edges, but this works! Squash is loaded with nourishing compounds and is an antioxidant-rich source of Vitamin C and beta carotene. I also love that the thick flesh protects the flesh inside and allows squash to store-well. Meaning it’s not likely to go bad in a week like other veggies.

It’s a great combo paired with the homemade pesto, one of my favorites! I don’t typically make vegan pesto, in fact I stopped making homemade pesto altogether once my black thumb killed every single basil plant I bought. But good news, the one I planted over Mother’s Day weekend is doing awesome! The pesto took all of 5 minutes while the squash cooked and we had a nice side to go along our leftover grilled chicken and salad.

 A heart-healthy, antioxidant-rich, vegan pesto spaghetti squash is a great side to any meal.

  • 1 medium spaghetti squash
  • For the pesto:
  • 1 cup packed kale (can sub spinach)
  • 1 cup packed basil leaves
  • ½ cup walnuts
  • ¼ cup nutritional yeast
  • ⅓ cup olive oil
  • 2 tablespoon water
  • 2 cloves garlic
  • ¼ to ½ teaspoon salt
  • pinch of black pepper
  • squeeze from ½ small lemon, ~1 tablespoon
  1. Place spaghetti squash cut side down in a baking dish. Add ~1 inch of water. Poke ~6 slits through the skin of each squash half. Microwave for ~12-15 minutes or until tender.
  2. For the pesto, combine all the ingredients (kale through lemon) in a mini food processor. Blend together until pureed. Adjust seasoning as needed. If it's too thick for your liking, add a little more water or lemon juice. Top spaghetti squash with desired amount of pesto. Season to taste with salt and pepper. Enjoy!
Recipe Adapted : Vegan Pesto Spaghetti Squash @ nutritiouseats

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