Vegan Almond Pesto Spaghetti Squash

I made my own recipe! Vegan almond pesto with spaghetti squash and veggies. Substitute extra veggies as you please!

PESTO INGREDIENTS:

  • 2/3 cup almonds

  • 2 tbsp nutritional yeast

  • 1 1/2 cups basil

  • 1/2 cup spinach

  • 2 cloves minced garlic

  • 2 tbsp lemon juice

  • 1/2 tsp pepper

  • 1/4 tsp salt

  • 1/2 tsp onion powder

  • 1/3 cup olive oil

SPAGHETTI SQUASH INGREDIENTS:

  • 1 spaghetti squash

  • 1 tbsp olive oil

  • 1/2 yellow onion (diced)

  • 1 zucchini (diced)

  • 1 cup of cherry tomatoes (sliced into quarters)

  • Add any other veggies you want

DIRECTIONS:

  1. Preheat oven to 350 degrees. Cut spaghetti squash in half and scoop out seeds.

  2. Place each half of the spaghetti squash open-side down in a deep baking dish. Fill bottom of the dish with water. Pierce each half with a fork a few times.

  3. Cook spaghetti squash in oven for 35-45 minutes, until the squash is tender enough to easily pierce with a fork. Let cool while you make the pesto.

  4. Now for the pesto! Add all ingredients to a food processor and blend until smooth. Add water or more oil if you want it more liquid.

  5. Flip the squash and use a fork to scrape out the spaghetti strands from the peel. (this link from The Kitchn explains in more detail about the process)

  6. Heat pan and olive oil. Add onion and zucchini. Cook until the onions start to sweat and become translucent in color - the zucchini should be cooked well by this time too.

  7. Add in the spaghetti squash strands, pesto, and tomatoes. Mix well and serve!

Eliza Sherman