Vegan Pesto Spaghetti Squash with Mushrooms & Sun-Dried Tomatoes

​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.

Carolyn Casner
​Ingredients
  • 1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
  • 4 tablespoons extra-virgin olive oil, divided
  • 8 ounces cremini mushrooms, sliced
  • ½ cup julienned sun-dried tomatoes
  • ½ teaspoon salt, divided
  • 1 cup packed fresh basil leaves
  • 2 cloves garlic, coarsely chopped
  • ⅓ cup unsalted raw cashews
  • 3 tablespoons lemon juice 
  • 2 teaspoons nutritional yeast
  • ½ teaspoon ground pepper

Nutrition Facts
Serving Size: 1 cup

Per Serving: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.
Exchanges: 4 1/2 vegetable, 4 fat
​Directions
  • Step 1: 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.)
  • Step 2: 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.
  • Step 3: 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.
  • Step 4: 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.
Tips
Tip: Here's how to cook squash in a pressure cooker/multicooker.