This Recipe Serves 4
For a light yet hearty vegan meal, this is a perfect warm and savory dish. While the recipe calls for spaghetti squash, feel free to substitute with zucchini or yellow squash ribbons if spaghetti squash is not available. For variety and to bulk up the dish, include other roasted vegetables such as fresh broccoli, cauliflower, carrots and peas. Also, to please a carnivore’s palate, this dish can substitute nutritional yeast for cheese such as Parmesan or Romano varieties, and an addition of shrimp, roasted fish or chicken would be tasty toppings.
Spaghetti Squash with Pesto Ingredients:
- 1 spaghetti squash
- 4 tablespoons of grapeseed oil
- 2 cups walnuts (or pine nuts)
- 1 large garlic clove
- 15 fresh basil leaves (about 1 cup loosely packed)
- 2 tablespoons nutritional yeast
- Salt and pepper to taste
- Water-just enough to get desired consistency (about 1/4 cup)
Preheat the oven to 375. Cut the spaghetti squash in half and remove the seeds. Coat the squash with oil and lightly salt and pepper then lay face down on a lined baking sheet. Bake for about 40 minutes or until tender. While the squash is roasting, make the pesto.
In a food processor (or blender) combine all the pesto ingredients, except the water, and mix well. Gradually, add water 1 tablespoon at a time until you reach your desired consistency. Once the squash is done, use a fork to pull the meat of the squash into strands that resemble spaghetti. Toss the pesto throughout the squash strands and serve warm.