Vegan Pesto Spaghetti Squash with Mushrooms & Sun-Dried Tomatoes

Vegan Pesto Spaghetti Squash with Mushrooms & Sun-Dried Tomatoes

Advertisement Directions Instructions Checklist 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…

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Directions

Instructions Checklist
  • 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.)

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  • 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.

  • 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.

  • 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.

Nutrition Facts

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

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Article Categories:
Pasta Recipes