Vegan Pesto Spaghetti Squash with Mushrooms & Sun-Dried Tomatoes

Vegan Pesto Spaghetti Squash with Mushrooms & Sun-Dried Tomatoes

1 Review
From:, 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.

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


  • Prep

  • Ready In

  1. 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.)
  2. 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.
  3. 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.
  4. 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 information

  • 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
profile image
By: Ally Sorrells
Love the spaghetti squash swap and the mushrooms are hearty enough you don't even miss the meat.
More Reviews