Pesto Spaghetti Squash with Roasted Tomatoes Recipe

Introduction

This Pesto Spaghetti Squash with Roasted Tomatoes is a light and flavorful dish that showcases the natural sweetness of squash paired with vibrant, herby pesto. It’s a perfect gluten-free alternative to pasta and makes a delicious, healthy meal any time of the year.

Ingredients

• 1 medium or two small spaghetti squash (about 1500g)
• Salt and pepper, to taste
• ¾ cup pumpkin seeds (pepitas, 85g)
• 2 cloves of garlic
• 2 tbsp nutritional yeast
• 1 tbsp light miso paste
• 1 tbsp lemon juice
• 2 cups lightly packed basil or a mix of basil and parsley (35g total)
• 1 cup spinach (25g)
• 1/3 cup olive oil
• 2 cups grape or cherry tomatoes, halved (300g)
• 1 tbsp balsamic vinegar
• 2 tsp olive oil
• ¼ tsp thyme
• ¼ tsp oregano

Instructions

1. Step 1: Preheat the oven to 425°F. Carefully cut the spaghetti squash in half lengthwise by first slicing off the ends to create flat surfaces. Stand the squash on one flat end and slice downward to halve it. Scoop out the seeds with a spoon.
2. Step 2: Season the cut sides of the squash with salt and pepper. Place the squash cut-side down on a baking sheet or dish and roast for 30 to 45 minutes until a knife easily pierces the flesh. Avoid overcooking to keep the strands firm.
3. Step 3: Let the squash cool slightly, then use a fork to scrape out the noodle-like strands. You may keep the squash in the shell or transfer the strands to a colander and let them drain for 5 minutes to remove excess moisture.
4. Step 4: Prepare the pesto by combining pumpkin seeds, garlic, nutritional yeast, miso paste, lemon juice, basil, and spinach in a food processor or blender. Pulse to combine, then slowly add olive oil while blending until smooth. Season with salt to taste.
5. Step 5: When the squash is nearly done, place the halved tomatoes on a parchment-lined baking sheet. Add balsamic vinegar, olive oil, thyme, oregano, and salt and pepper. Toss to coat evenly and roast for 14 to 16 minutes until tender and blistered.
6. Step 6: To serve, either toss all the spaghetti squash strands with the pesto in a large bowl before dividing onto plates, or portion the squash then top each serving with pesto. Finish by spooning the roasted tomatoes on top. Optionally, add black pepper, red chili flakes, or vegan parmesan cheese.

Tips & Variations

• Letting the spaghetti squash strands drain in a colander reduces excess water, preventing a watery dish.
• Swap pumpkin seeds for walnuts or pine nuts for different pesto flavors.
• Add crushed red pepper flakes to the pesto for a spicy kick.
• Use a mix of fresh herbs like parsley and basil to create a more complex pesto.

Storage

Store leftover spaghetti squash and pesto separately in airtight containers in the refrigerator for up to 3 days. Reheat the squash gently in a microwave or stovetop pan. Add fresh pesto after warming to maintain its vibrant flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, this recipe is naturally vegan and uses nutritional yeast instead of cheese for a cheesy flavor in the pesto.

How do I know when the spaghetti squash is done roasting?

The squash is done when a knife easily pierces the flesh and it easily shreds into noodle-like strands, but it should still have some firmness to avoid becoming mushy.

Pesto Spaghetti Squash with Roasted Tomatoes Recipe

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This Pesto Spaghetti Squash with Roasted Tomatoes recipe offers a healthy and flavorful low-carb alternative to traditional pasta. Roasted spaghetti squash strands are tossed with a vibrant, nutty pumpkin seed pesto and topped with sweet, blistered cherry tomatoes seasoned with herbs and balsamic vinegar. This dish is naturally vegan, gluten-free, and perfect for a nutritious, light meal that highlights fresh, whole ingredients.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Spaghetti Squash

• 1 medium or two small spaghetti squash (about 1500g)
• Salt and pepper, to taste

Pesto

• ¾ cup pumpkin seeds (pepitas, 85g)
• 2 cloves garlic
• 2 tbsp nutritional yeast
• 1 tbsp light miso paste
• 1 tbsp lemon juice
• 2 cups lightly packed basil or a mix of basil and parsley (35 g total)
• 1 cup spinach (25g)
• ⅓ cup olive oil
• Salt, to taste

Roasted Tomatoes

• 2 cups grape or cherry tomatoes, halved (300g)
• 1 tbsp balsamic vinegar
• 2 tsp olive oil
• ¼ tsp thyme
• ¼ tsp oregano
• Salt and pepper, to taste

Optional Garnishes

• Black pepper
• Red chili flakes
• Vegan parmesan cheese

Instructions

1. Prepare the Squash: Preheat your oven to 425°F (220°C). Using a sharp knife, cut the spaghetti squash in half lengthwise. To stabilize it, cut off the ends so you have flat surfaces, then stand it on one end and carefully slice down through the middle. Scoop out the seeds with a spoon.
2. Roast the Squash: Season the inside of the squash halves with salt and pepper. Place them cut-side down on a baking sheet or dish. Roast for 30 to 45 minutes until the squash is tender and can be easily pierced with a knife. The roasting time depends on squash size; avoid overcooking to keep the strands intact and not mushy.
3. Scrape Squash: Allow the roasted squash to cool slightly so you can handle it safely. Use a fork to scrape out the noodle-like strands. You can serve the strands in the squash shell or transfer to a colander for 5 minutes to drain excess water, which reduces moisture on the plate but is optional.
4. Make the Pesto: In a food processor or high-speed blender, add the pumpkin seeds, garlic, nutritional yeast, miso paste, lemon juice, basil/parsley mix, and spinach. Pulse to combine. With the machine running, slowly drizzle in the olive oil and blend until the pesto is smooth and fully combined. Season with salt to taste.
5. Roast Tomatoes: When the squash is about halfway done roasting, prepare the tomatoes. Place halved cherry tomatoes on a parchment-lined baking sheet. Toss with balsamic vinegar, olive oil, thyme, oregano, salt, and pepper until evenly coated. Roast for 14-16 minutes until the tomatoes are tender and blistered.
6. Serve: To serve, you can either toss all the spaghetti squash strands with the pesto in a large bowl to coat evenly, then divide onto plates, or divide the squash strands evenly on plates and top each serving with the pesto. Top with the roasted tomatoes and finish with optional black pepper, red chili flakes, and vegan parmesan cheese, if desired.

Notes

• Roasting time varies with size of squash; check for fork tenderness at 30 minutes.
• Draining the squash strands in a colander helps reduce excess moisture but is optional.
• This recipe is naturally vegan and gluten-free, perfect for plant-based diets.
• You can substitute pumpkin seeds with pine nuts or walnuts if preferred.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: spaghetti squash, pesto, roasted tomatoes, vegan pasta alternative, gluten-free, healthy dinner, pumpkin seed pesto, roasted cherry tomatoes