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.

Carolyn Casner
Source: EatingWell.com, July 2018
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Ingredients

Ingredient Checklist

Directions

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  • 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.)

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  • 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

309.8 calories; protein 6.6g 13% DV; carbohydrates 27.1g 9% DV; exchange other carbs 2; dietary fiber 5.5g 22% DV; sugars 8g; fat 22g 34% DV; saturated fat 3.4g 17% DV; vitamin a iu 1003.4IU 20% DV; vitamin c 29.2mg 49% DV; folate 74mcg 19% DV; calcium 96mg 10% DV; iron 2.5mg 14% DV; magnesium 80.5mg 29% DV; potassium 894.6mg 25% DV; sodium 377.1mg 15% DV; thiamin 1mg 100% DV.

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
12/01/2019
Love the spaghetti squash swap and the mushrooms are hearty enough you don't even miss the meat. Read More