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. Source: EatingWell.com, July 2018

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • 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 degrees 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 1/4 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 1/4 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.

Nutrition Facts

310 calories; 22 g total fat; 3.4 g saturated fat; 377 mg sodium. 895 mg potassium; 27.1 g carbohydrates; 5.5 g fiber; 8 g sugar; 6.6 g protein; 1003 IU vitamin a iu; 29 mg vitamin c; 74 mcg folate; 96 mg calcium; 3 mg iron; 80 mg magnesium; 1 mg thiamin;

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Rating: 5 stars
Love the spaghetti squash swap and the mushrooms are hearty enough you don't even miss the meat. Read More