Creamy Vegan Pesto Spaghetti Squash with Roasted Tomatoes & Zucchini
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.
Equipment
Ingredients
- 1 Medium Spaghetti Squash
- 3 Medium Zucchini or Summer Squash sliced into rounds
- 1 Pound Cherry Tomatoes halved
- 6 Cloves Garlic minced
- ½ Teaspoon Salt
- ¼ Teaspoon Pepper
- 2 Tablespoons Vegetable Broth
- Julienned Fresh Basil Leaves to serve
Tofu Pesto
- 2 Cups Packed Fresh Basil
- 1 14 Ounce Package Extra Firm Tofu drained
- ⅓ Cup Nutritional Yeast
- ¼ Cup Pine Nuts
- 2 Cloves Garlic minced
- 2 Tablespoons Lemon Juice
- 1 Teaspoon Salt
- ¼ Teaspoon Pepper
Instructions
- Preheat the oven to 400°F. Line two baking sheets with parchment paper.
- Using a large knife, cut the top and bottom off of a spaghetti squash. Cut in half lengthwise. Then scoop out the seeds.
- Place the spaghetti squash halves face down on a baking sheet and bake for 40 minutes.
- 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.
- Meanwhile, prepare the tofu pesto. Add all the pesto ingredients to a food processor and blend until smooth.
- 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.
- Serve topped with fresh basil. Enjoy!
Nutrition
Calories: 145kcal | Carbohydrates: 17g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 519mg | Potassium: 663mg | Fiber: 4g | Sugar: 8g | Vitamin A: 888IU | Vitamin C: 32mg | Calcium: 88mg | Iron: 3mg