
Vegan Spaghetti Squash with Spinach Pesto and Sun-Dried Tomatoes
Ingredients:
For the spaghetti squash:
- 1 medium spaghetti squash
- Salt and pepper to taste
- Olive oil for drizzling
For the spinach pesto:
- 2 cups fresh spinach leaves, packed
- 1/4 cup fresh basil leaves, packed
- 1/4 cup walnuts or pine nuts
- 2 cloves garlic, minced
- 1/4 cup nutritional yeast (optional, for a cheesy flavor)
- 1/4 cup olive oil
- Salt and pepper to taste
For serving:
- 1/4 cup sun-dried tomatoes, chopped
- Vegan parmesan cheese (optional)
Instructions:
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Place the squash halves cut side up on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast the spaghetti squash in the preheated oven for about 40-45 minutes, or until the flesh is tender and easily pierced with a fork. Remove from the oven and let it cool slightly.
- While the squash is roasting, prepare the spinach pesto. In a food processor, combine the spinach, basil, walnuts or pine nuts, garlic, and nutritional yeast (if using). Pulse until the mixture is finely chopped.
- With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Season with salt and pepper to taste.
- Once the spaghetti squash is cool enough to handle, use a fork to scrape the flesh into strands.
- In a large bowl, toss the spaghetti squash with the spinach pesto until well coated.
- Add the chopped sun-dried tomatoes and toss to combine.
- Serve the vegan spaghetti squash topped with additional sun-dried tomatoes and vegan parmesan cheese, if desired.