Rating: 5 stars
1 Ratings
  • 5 star values: 1
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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.

EatingWell.com, July 2018


Recipe Summary

30 mins
30 mins


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

1 cup
310 calories; protein 6.6g; carbohydrates 27.1g; dietary fiber 5.5g; sugars 8g; fat 22g; saturated fat 3.4g; vitamin a iu 1003.4IU; vitamin c 29.2mg; folate 74mcg; calcium 96mg; iron 2.5mg; magnesium 80.5mg; potassium 894.6mg; sodium 377.1mg; thiamin 1mg.

4 1/2 vegetable, 4 fat