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Vegan Pesto Spaghetti Squash with Mushrooms & Sun-Dried Tomatoes
Vegan Pesto Spaghetti Squash with Mushrooms & Sun-Dried Tomatoes
1 Review
From: EatingWell.com, July 2018
Low-carb spaghetti squash stands in for wheat noodles in this updated twist on a classic pesto pasta dish. Cashews lend richness to the pesto, while nutritional yeast, mushrooms and sun-dried tomatoes contribute satisfying umami to this vegan dinner recipe.
- By: Carolyn Casner EatingWell Recipe Developer & Tester
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1 2½- to 3-pound spaghetti squash, halved lengthwise and seeded
- 4 tablespoons extra-virgin olive oil, divided
- 8 ounces cremini mushrooms, sliced
- ½ cup julienned sun-dried tomatoes
- ½ teaspoon salt, divided
- 1 cup packed fresh basil leaves
- 2 cloves garlic, coarsely chopped
- ⅓ cup unsalted raw cashews
- 3 tablespoons lemon juice
- 2 teaspoons nutritional yeast
- ½ teaspoon ground pepper
Preparation
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Prep
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Ready In
- Place squash halves, cut-side down, in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until tender, 10 to 14 minutes. (Alternatively, place squash halves, cut-side down, on a rimmed baking sheet. Bake in a 400°F oven until tender, 40 to 50 minutes. You can also cook the squash in a pressure cooker/multicooker; see Tip.)
- Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add mushrooms, tomatoes and ¼ teaspoon salt; cook, stirring, until the mushrooms are soft and starting to brown, 5 to 6 minutes. Remove from heat.
- Combine basil, the remaining 3 tablespoons oil, garlic, cashews, lemon juice, nutritional yeast, the remaining ¼ teaspoon salt and pepper in a food processor. Process until mostly smooth.
- Use a fork to scrape the squash flesh from the shells into a colander. Press lightly on the flesh to remove some of the liquid. Divide the squash among 4 plates. Top each serving with mushroom mixture and then a dollop of basil pesto.
- Tip: Here's how to cook squash in a pressure cooker/multicooker.
- Serving size: 1 cup
- Per serving: 310 calories; 22 g fat(3 g sat); 5 g fiber; 27 g carbohydrates; 7 g protein; 74 mcg folate; 0 cholesterol; 8 g sugars; 0 g added sugars; 1,003 IU vitamin A; 29 mg vitamin C; 96 mg calcium; 3 mg iron; 377 mg sodium; 895 mg potassium
- Nutrition Bonus: Vitamin C (48% daily value), Vitamin A (20% dv)
- Carbohydrate Servings: 2
- Exchanges: 4½ vegetable, 4 fat
Reviews 1
November 30, 2019
By: Ally Sorrells
Love the spaghetti squash swap and the mushrooms are hearty enough you don't even miss the meat.
