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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/pesto-spaghetti-squash-with-roasted-tomatoes-recipe/