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Roasted spaghetti squash is tossed with a spinach and basil pesto, cherry tomatoes, and cannellini beans for a light summer meal. Enjoy this vegan and gluten free recipe for a light lunch or dinner!

As much as I love pasta, it can sometimes feel a little too heavy in the middle of summer. Enter spaghetti squash! It makes a great pasta stand-in that is both grain free and incredibly delicious. After being roasted the flesh of the squash is scooped away from the skin and tossed with pesto, fresh tomatoes, and creamy cannellini beans. It’s a great summer meal that won’t weigh you down!

Winter Squash versus Summer Squash

Did you know that spaghetti squash is a type of winter squash? Contrary to what the name might suggest, winter squashes are actually grown in the summer. They take more time to mature and have thicker skins than their summer counterparts. Once cured, they can be stored for 1-6 months, depending on the variety! The “winter” part of the name simply means that since they store well, they can last you through the winter (ideally while nothing else would be growing). Other examples of winter squashes include butternuts and pumpkins.

How to Make this Roasted Spaghetti Squash with Spinach Pesto

• You’ll start by roasting the spaghetti squash. Simply cut it in half lengthwise and scoop out the seeds. Place each half cut side down on a lined baking sheet and roast them until very tender, about 50-60 minutes.
• While the squash is roasting, you’ll make your pesto with baby spinach, basil, sunflower seeds, garlic, nutritional yeast, lemon, and olive oil. Season to taste with salt. You can make the pesto in either a blender or a food processor.
• Once your pesto is done, cut your cherry tomatoes in half and drain and rinse your cannellini beans.
• After the squash has roasted and it’s cool enough to handle, you’ll use a fork to scrape the flesh away from the skin. Since spaghetti squash has a stringy texture, it will look similar to spaghetti!
• To finish the dish, toss the spaghetti squash with the pesto, cherry tomatoes, and cannellini beans. Season with salt and pepper as needed then enjoy!

Roasted Spaghetti Squash with Spinach Pesto

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• Author: Courtney West
• Total Time: 1 hour 10 minutes
• Yield: 2-3 servings
• Diet: Vegan

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Description

Roasted spaghetti squash is tossed with a spinach and basil pesto, cherry tomatoes, and cannellini beans for a light summer meal. Enjoy this vegan and gluten free recipe for a light lunch or dinner!

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Ingredients

• 2 spaghetti squash
• 2 packed cups baby spinach
• Large handful of fresh basil
• ½ cup toasted sunflower seeds
• 1 minced garlic clove
• 3 tbsp nutritional yeast or parmesan cheese
• Juice of 1 lemon
• ¼ cup extra virgin olive oil
• Sea salt to taste
• 1 pint cherry or grape tomatoes, sliced in half
• 1 can cannellini beans, drained & rinsed

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Instructions

Pre-heat your oven to 400 degrees. Slice each squash in half lengthwise, then scoop out the seeds. Line a baking sheet with foil or parchment paper. Place the squash halves cut-side down onto the prepared sheet. Roast the squash in your pre-heated oven for 50 to 60 minutes or until very tender.

While the squash is roasting make the pesto. Add the spinach, basil, sunflower seeds, garlic, nutritional yeast, lemon juice, olive oil, and a pinch of salt to a blender or food processor. Blend until you get a thick pesto. Taste the pesto and add more salt if needed.

Once the squash has had a chance to cool for at least 15 minutes, use a fork to scoop the flesh away from the skin into a large bowl. Season the squash with a pinch of salt, then toss it with the pesto, tomatoes, and beans. Taste and add more salt or pepper if needed.

Makes 2-3 servings.

• Prep Time: 10 minutes
• Cook Time: 50-60 minutes
• Category: main