Creamy vegan pesto spaghetti squash with roasted tomatoes and zucchini

Creamy Vegan Pesto Spaghetti Squash with Roasted Tomatoes & Zucchini

ByCasey Monroe

why make this recipe

Creamy Vegan Pesto Spaghetti Squash with Roasted Tomatoes & Zucchini is a delightful dish that brings together the freshness of vegetables with a rich, creamy pesto. It’s perfect for anyone looking to enjoy a healthy, plant-based meal without sacrificing flavor. The spaghetti squash acts as a fantastic substitute for pasta, providing a light and satisfying base. Roasted tomatoes and zucchini add sweetness and depth, while the homemade tofu pesto makes it all come together with a creamy, delicious touch. This recipe is not only easy to make but also packed with nutrients, making it a great choice for any day of the week.

how to make Creamy Vegan Pesto Spaghetti Squash with Roasted Tomatoes & Zucchini

Ingredients:

  • 1 Medium Spaghetti Squash
  • 3 Medium Zucchini or Summer Squash (sliced into rounds)
  • 1 Pound Cherry Tomatoes (halved)
  • 6 Cloves Garlic (minced)
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 2 Tablespoons Vegetable Broth
  • Julienned Fresh Basil Leaves (to serve)
  • 2 Cups Packed Fresh Basil
  • 1 14 Ounce Package Extra Firm Tofu (drained)
  • 1/3 Cup Nutritional Yeast
  • 1/4 Cup Pine Nuts
  • 2 Cloves Garlic (minced)
  • 2 Tablespoons Lemon Juice
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Pepper

Directions:

  1. Preheat the oven to 400°F. Line two baking sheets with parchment paper.
  2. Using a large knife, cut the top and bottom off of the spaghetti squash. Cut it in half lengthwise and scoop out the seeds.
  3. Place the spaghetti squash halves face down on a baking sheet and bake for 40 minutes.
  4. On another baking sheet, place the zucchini, tomatoes, and minced garlic. Season with salt and pepper, and drizzle with the vegetable broth. Bake in the oven with the spaghetti squash for 30-35 minutes.
  5. While the vegetables are roasting, prepare the tofu pesto. Add all pesto ingredients to a food processor and blend until smooth.
  6. Once the spaghetti squash is cooked and cool enough to handle, use a fork to scoop out the insides and transfer it to a large bowl. Toss it with the roasted tomato and zucchini mixture and the pesto.
  7. Serve topped with fresh basil. Enjoy!

how to serve Creamy Vegan Pesto Spaghetti Squash with Roasted Tomatoes & Zucchini

Serve this dish warm, garnished with fresh basil leaves for an extra burst of flavor. It makes a great main meal on its own, or you can serve it alongside a green salad or some crusty bread for a complete dinner.

how to store Creamy Vegan Pesto Spaghetti Squash with Roasted Tomatoes & Zucchini

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the dish in the microwave or on the stovetop until warmed through. The flavors actually improve overnight, making it a great option for meal prep!

tips to make Creamy Vegan Pesto Spaghetti Squash with Roasted Tomatoes & Zucchini

  • Look for a firm spaghetti squash that feels heavy for its size for the best texture.
  • If you want a nuttier flavor in your pesto, toast the pine nuts lightly before adding them to the food processor.
  • Adjust the seasoning to your taste; you can add more garlic or lemon juice if you love a stronger flavor.

variation

For a fresh twist, you can add other roasted veggies like bell peppers or eggplant. You can also use different nuts in the pesto, such as walnuts or cashews, depending on what you have on hand.

FAQs

Q: Can I use another type of squash?
A: Yes, you can substitute spaghetti squash with other squash varieties like butternut squash, but the cooking time may vary.

Q: Is the tofu pesto suitable for those with soy allergies?
A: No, the tofu pesto contains soy. You can use cashews or sunflower seeds as an alternative base for the pesto.

Q: Can I make this dish ahead of time?
A: Yes, you can cook the squash and vegetables ahead of time. Just combine them with the pesto right before serving for the best taste.