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Top down shot of a big plate of Spaghetti Squash Pasta with Basil Pesto
4.79 from 32 votes

Spaghetti Squash Pasta with Basil Pesto

A simple, 9-ingredient spaghetti squash pasta with sun-dried tomato and basil pesto! A light, plant-based meal that's perfect for fall and winter.
Author: Minimalist Baker
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4
Category: Entree, Side
Cuisine: Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

PASTA

PESTO

  • 1/4 cup raw cashews
  • 1/4 cup toasted pine nuts (or raw walnuts)
  • 2 Tbsp nutritional yeast
  • 1/4 tsp sea salt (plus more to taste)
  • 2 cups fresh basil (packed)
  • 3 cloves garlic (minced // ~1 1/2 Tbsp as original recipe is written)
  • 3 Tbsp sun-dried tomatoes (chopped // if in oil, drain)
  • 1/4 cup extra virgin olive oil

FOR SERVING optional

Instructions

  1. Preheat oven to 400 degrees F (204 C) and line a large baking sheet (or more if increasing batch size) with foil.

  2. Carefully halve spaghetti squash lengthwise using a sharp knife. I find the best way is to pierce the skin with the very tip of the knife and push it all the way through to the other side. Rock the knife back and forth to cut one half all the way through, then repeat on the other side. Use an ice cream scoop (or sharp spoon) to scrape out the seeds and most of the stringy parts.
  3. Brush the interior with oil and sprinkle with a little salt. Place cut-side down on baking sheet. Roast for 45 minutes, or until a knife easily pierces the skin and flesh. Remove from oven and set aside.
  4. In the meantime, add cashews, pine nuts, nutritional yeast, and sea salt to a blender or food processor and pulse until a fine meal.
  5. Add basil, garlic, sun-dried tomatoes, and olive oil and puree into a fine paste. If it has trouble mixing, add a bit more oil or hot water (2-3 Tbsp // amount as original recipe is written // adjust if altering batch size) to help encourage it along. It doesn’t need to be finely pureed, just well-mixed. A bit of texture is a good thing in this dish. Taste and adjust seasonings as needed.

  6. Use a fork to scoop out spaghetti squash into fine strings and divide between serving plates. Top with desired amount of pesto and lightly toss.
  7. Serve with additional toppings as desired (listed above). I prefer red pepper flakes and vegan parmesan cheese.
  8. Store leftovers covered in the refrigerator for 2-3 days, though best when fresh. Pasta can be enjoyed hot, chilled, or at room temperature.

Notes

*You can sub 2 small spaghetti squash for 1 large.
*Recipe inspired by my Sun-dried Tomato Basil Pesto Pasta, and loosely adapted from Simply Recipes.
*Nutrition information is a rough estimate calculated without optional toppings.

Nutrition Per Serving (1 of 4)