Spaghetti Squash with Vegan Pesto

Summary

If you’re hunting for a scrumptious Spaghetti Squash with Vegan Pesto dish, you’ve hit the jackpot, friend! Dive into a plate of this healthy marvel, and you might never go back to traditional pasta. Low in calories, high in flavor, it’s an AH7 health and fitness special.

Ingredients You’ll Need

• Spaghetti Squash: 1 large (about 3-4 lbs or 1.4-1.8 kg)
• Fresh basil leaves: 2 cups (packed) (about 80g)
• Pine nuts: ¼ cup (around 30g)
• Garlic: 3 cloves
• Olive oil: ½ cup (120 ml)
• Nutritional yeast: 3 tablespoons (around 21g)
• Lemon juice: 2 tablespoons (around 30 ml)
• Salt: ½ teaspoon
• Black pepper: ¼ teaspoon

Time to Sizzle

• Preparation: 20 minutes
• Cooking: 45 minutes
• Total: 65 minutes

Serves 2

Nutritional Facts (Per Serving)

• Calories: 380 kcal
• Protein: 7g
• Carbohydrates: 32g
• Dietary Fiber: 6g
• Sugars: 8g
• Fat: 28g
• Saturated Fat: 4g
• Sodium: 300mg

Steps to Craft this Spaghetti Squash with Vegan Pesto Magic

1. Preheat your oven to 400°F (200°C).
2. Slice the Spaghetti Squash in half lengthwise. Remove the seeds with a spoon.
3. Drizzle the inner halves of the squash with a bit of olive oil. Place them face-down on a baking sheet.
4. Roast in the oven for 40-45 minutes until tender.
5. As the squash cooks, it’s pesto time! In a food processor, combine the basil, pine nuts, and garlic. Pulse until it forms a coarse mixture.
6. While the processor is running, pour in the olive oil in a steady stream. This will form the base of your vegan pesto.
7. Add the nutritional yeast, lemon juice, salt, and black pepper. Pulse again until smooth. Adjust seasoning if needed.
8. Once the Spaghetti Squash is out of the oven and slightly cooled, use a fork to scrape the insides. You’ll get lovely spaghetti-like strands.
9. Mix your freshly-made vegan pesto with the Spaghetti Squash strands. Ensure an even coat for an explosion of flavors.

Tips for a Perfect Spaghetti Squash with Vegan Pesto Experience

1. When shopping for Spaghetti Squash, opt for a firm one. Soft spots might indicate it’s past its prime.
2. Roasting the squash face-down helps it steam and become tender more quickly.
3. Feel free to toast the pine nuts briefly in a pan before adding them to the pesto. It’ll elevate the nutty flavor.
4. Store leftover vegan pesto in an airtight container in the fridge for up to a week. It works wonders on other dishes too!

Serving and Savoring Suggestions

• Serve the Spaghetti Squash with Vegan Pesto with a side of mixed greens drizzled with balsamic vinegar. Simple yet incredibly satisfying!
• Fancy a little heat? Sprinkle some red chili flakes atop your dish for an added kick.
• If you’ve got friends who haven’t jumped onto the Spaghetti Squash with Vegan Pesto train, now’s the time to introduce them. You’ve got the AH7 seal of quality to back you up.

FAQ

Here are 10 FAQs that would be relevant to your Spaghetti Squash with Vegan Pesto recipe:

1. Why choose spaghetti squash over traditional pasta?

Spaghetti squash offers a low-calorie, gluten-free alternative to traditional pasta, making it a great choice for those watching their carb intake or those with gluten sensitivities.

2. Can I replace pine nuts with another type of nut in the vegan pesto?

Absolutely! While pine nuts provide a distinct flavor, you can use almonds, walnuts, or cashews as an alternative. However, the taste and texture might slightly vary.

3. How can I tell if my spaghetti squash is ripe and ready to be cooked?

A ripe spaghetti squash will have a hard exterior and a uniform yellow color. Avoid ones with soft spots or green patches.

4. How long can I store leftover Spaghetti Squash with Vegan Pesto?

When stored in an airtight container in the fridge, this dish can last for 3-4 days. Ensure you reheat it well before consuming.

5. Why use nutritional yeast in the pesto?

Nutritional yeast adds a cheesy flavor, making it a popular choice in vegan recipes. Plus, it’s packed with vitamins and minerals.

6. Can I freeze the vegan pesto for future use?

Yes, you can! Pour the pesto into ice cube trays, freeze, and transfer to a freezer bag. This allows you to use the desired amount without defrosting the whole batch.

7. I’m not a fan of olive oil; can I use another type of oil for the pesto?

Certainly! While olive oil gives a distinct flavor to pesto, you can try avocado oil or grapeseed oil as alternatives.

8. How can I make my Spaghetti Squash with Vegan Pesto a bit creamier?

You can blend in a bit of soaked cashews or use vegan cream cheese to give the pesto a creamier texture.

9. Can I add vegetables to this dish?

Of course! Roasted cherry tomatoes, sautéed mushrooms, or steamed broccoli would be delicious additions to complement the flavors.

10. What’s the best way to serve Spaghetti Squash with Vegan Pesto for a dinner party?

Present it on a large platter, garnish with fresh basil leaves, and pair with a refreshing vegan salad or garlic bread. It’s sure to be a hit!

And there you have it! A fantastic plate of Spaghetti Squash with Vegan Pesto, ready to grace your table. Cooking is an art, and with dishes like this, you’re painting a healthy and flavorful masterpiece. Dig in and let every bite remind you why going vegan is a splendid choice. Eat well, live well, and keep seeking those gourmet experiences. Cheers!

Spaghetti Squash with Vegan Pesto

If you’re hunting for a scrumptious Spaghetti Squash with Vegan Pesto dish, you’ve hit the jackpot, friend! Dive into a plate of this healthy marvel, and you might never go back to traditional pasta. Low in calories, high in flavor, it’s an AH7 health and fitness special.

5 from 1 vote

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Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Nutritions

Nutrition Facts

Spaghetti Squash with Vegan Pesto

Amount per Serving

Calories

380

% Daily Value*

Fat

 

28

g

43

%

Saturated Fat

 

4

g

25

%

Sodium

 

300

mg

13

%

Carbohydrates

 

32

g

11

%

Sugar

 

8

g

9

%

Protein

 

7

g

14

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• * Spaghetti Squash: 1 large about 3-4 lbs or 1.4-1.8 kg
• * Fresh basil leaves: 2 cups packed (about 80g)
• * Pine nuts: ¼ cup around 30g
• * Garlic: 3 cloves
• * Olive oil: ½ cup 120 ml
• * Nutritional yeast: 3 tablespoons around 21g
• * Lemon juice: 2 tablespoons around 30 ml
• * Salt: ½ teaspoon
• * Black pepper: ¼ teaspoon

Instructions

• Preheat your oven to 400°F (200°C).
• Slice the Spaghetti Squash in half lengthwise. Remove the seeds with a spoon.
• Drizzle the inner halves of the squash with a bit of olive oil. Place them face-down on a baking sheet.
• Roast in the oven for 40-45 minutes until tender.
• As the squash cooks, it’s pesto time! In a food processor, combine the basil, pine nuts, and garlic. Pulse until it forms a coarse mixture.
• While the processor is running, pour in the olive oil in a steady stream. This will form the base of your vegan pesto.
• Add the nutritional yeast, lemon juice, salt, and black pepper. Pulse again until smooth. Adjust seasoning if needed.
• Once the Spaghetti Squash is out of the oven and slightly cooled, use a fork to scrape the insides. You’ll get lovely spaghetti-like strands.
• Mix your freshly-made vegan pesto with the Spaghetti Squash strands. Ensure an even coat for an explosion of flavors.

Notes

1. When shopping for Spaghetti Squash, opt for a firm one. Soft spots might indicate it’s past its prime.
2. Roasting the squash face-down helps it steam and become tender more quickly.
3. Feel free to toast the pine nuts briefly in a pan before adding them to the pesto. It’ll elevate the nutty flavor.
4. Store leftover vegan pesto in an airtight container in the fridge for up to a week. It works wonders on other dishes too!