Ingredients
Method
- 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!
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!