Vegan Pesto Spaghetti Squash with Roasted Tomatoes & Zucchini is a fresh, tasty meal featuring tons of summer produce. Tossed in a creamy vegan pesto, this dish is a delicious and healthy weeknight dinner.
A dish full of veggies is the best kind of dish!
I love when it's easy to eat vegetables. For me, that means a meal that makes a lot (read: tons of healthy leftovers) and a meal that is flavorful.
If it tastes incredible, I'm more likely to eat it. And if it makes a large volume then I have servings for days.
This Creamy Pesto Spaghetti Squash meets both those criteria. Spaghetti squash produces a TON of volume. And the fresh basil in the vegan tofu pesto is so tasty.
Step 1. Preheat the oven to 400°F. Line two baking sheets with parchment paper.
Step 2. Using a large knife, cut the top and bottom off of a spaghetti squash. Cut in half lengthwise. Then scoop out the seeds.
Step 3. Place the spaghetti squash halves face down on a baking sheet and bake for 40 minutes.
Step 4. Place the zucchini, tomatoes, and garlic on the baking sheet. Season with salt and pepper. Drizzle with the vegetable broth. Bake in the oven with the spaghetti squash for 30-35 minutes.
Step 5. Meanwhile, prepare the tofu pesto. Add all the pesto ingredients to a food processor and blend until smooth.
Step 6. When the spaghetti squash is cooked and cool enough to handle, use a fork to scoop out the insides, then transfer to a large bowl and toss with the tomato zucchini bake and the pesto.
Step 7. Serve topped with fresh basil. Enjoy!
Never cooked spaghetti squash before? Head over to my spaghetti squash tutorial - a post dedicated entirely to spaghetti squash!
I LOVE this dish with tofu pesto because it adds protein to the dish, making it more of a complete meal. But if you don't want tofu in your pesto, try one of my other pesto recipes instead:
If you can't eat pine nuts or other nuts (like almonds or cashews - great in pesto!), use an equivalent amount of sunflower seeds instead.
Use a bit of spinach as a sub. A few leaves of spinach won't affect the taste much and can provide some bulk if you're missing the basil.
Basil is a delicate herb that turns brown easily. So be sure to store this dish in an air tight container.
Since the pesto is mixed with other ingredients, it will last longer than a plain jar of pesto - up to a week in the fridge.
Thank you God for fresh, seasonal vegetables that give us the nutrients our bodies crave. Amen.
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Vegan Pesto Spaghetti Squash with Roasted Tomatoes & Zucchini is a fresh, tasty meal featuring tons of summer produce. Tossed in a creamy vegan pesto, this dish is a delicious and healthy weeknight dinner.
Tofu Pesto
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