Spaghetti Squash w/ Pesto & Cherry Tomatoes

Spaghetti Squash w/ Pesto & Cherry Tomatoes

Veggies | Protein | Fat
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 1
Recipe From: Katie’s Conscious Kitchen


Veggie Serving

  • 1 spaghetti squash
  • 1 pint cherry tomatoes halved

Pesto (Makes 4 Servings)

  • 4 cups fresh basil leaves packed
  • 1/4 cup olive oil 2 oz
  • 3/4 cup nuts (pine nuts, walnuts, pecans) 6 oz
  • 1/4 cup cheese of choice vegan cheese, almond ricotta, parmesan, nutritional yeast, extra nuts, etc. (2 oz)
  • 1 lemon juiced
  • 4 cloves garlic
  • 1/2 tsp good quality sea salt or more to taste


  • Cut the spaghetti squash in half lengthwise and scoop out the seeds. Cut into large chunks and steam in a steamer basket or bake face down on parchment paper at 400°F for 25-30 minutes, or until it is soft and shreddable with a fork.
  • Shred and fluff the spaghetti squash with two forks.
  • Make the pesto by processing everything in a food processor except the cheese and a few nuts, reserved for texture. Adjust with salt and lemon to taste, and stir in the cheese and reserved nuts.
  • Portion out your desired amount of spaghetti squash. Top with pesto and tomatoes.
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