Spaghetti Squash With Vegan Pesto & Sun-Dried Tomatoes

Spaghetti Squash with Pesto and Sun-dried Tomatoes

If you are looking for a simple and QUICK weeknight dinner this is it.

I throw this tasty meal together on weeknights that I really don’t feel like cooking…yes, it happens to me too! 

I almost always have some skinny pesto in my freezer, and loveeeee sun-dried tomatoes — so, I usually always have those on hand too! — so, this is the perfect meal for lazy nights. PLUS, it’s totally VEGAN and seriously full of flavor.

Spaghetti Squash with Pesto and Sun-dried Tomatoes

Even though it’s vegan I wanted to make sure to get a little protein in there, so I decided to use Manitoba Harvest Hemp Hearts to give it a little boost!

I had seen a post on Manitoba Harvest’s twitter a recipe for hemp pesto, so I HAD to try that out. I used my skinny pesto recipe and subbed out hemp hearts for the pine nuts…it’s so delicious!!

Then, I sprinkled a little extra hemp hearts on top of the pasta…oh my gosh…YUM!

Spaghetti Squash with Pesto and Sun-dried Tomatoes

I love spaghetti squash! It’s one of my favorite ingredients swaps to turn any meal into a Fit Girl approved meal. It lowers the carbohydrate amount dramatically AND gives you an extra serving of fiber-rich veggies! πŸ˜‰

Spaghetti squash are super simple to make ahead of time, too. During the fall, I always have some prepped spaghetti squash in the fridge ready for a quick meal. You can either microwave it — I follow these directions for microwaving them — or you can roast them. 

I alternate between the two, because I find microwaving them SUPER convenient, but I prefer almost any veggie roasted because I find it brings out a much better flavor. For this recipe, I roasted my squash, but feel free to microwave if you need a quick weeknight dinner. 

Spaghetti Squash with Pesto and Sun-dried Tomatoes


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Spaghetti Squash with VEGAN Pesto and Sun-dried Tomatoes

  • Prep Time: 5
  • Cook Time: 45
  • Total Time: 50



For the Pasta

  • 1 large spaghetti squash
  • 1/4 cup sun-dried tomatoes in olive oil
  • hemp hearts to garnish
  • sea salt & black pepper to taste

For the Vegan Pesto

  • 1 cup fresh basil leaves (tightly packed)
  • 2 tablespoons hemp hearts
  • 2 tablespoons olive oil
  • 2 garlic cloves


  1. Preheat oven to 400 degrees and line a baking sheet with foil.
  2. Carefully cut the spaghetti squash in half lengthwise using a sharp knife, then use a large spoon to scoop out the seeds.
  3. Brush the inside of the squash with olive oil and season lightly with sea salt. Place the squash cut-side-down on the baking sheet, and bake for 45 minutes, or until you can scoop the squash out with a fork.
  4. While the squash is baking, prepare the pesto. Place all the pesto ingredients in a food processor and blend for a few minutes or until smooth.
  5. Once the squash is fully cooked, remove it from the oven and allow it to cool 10-15 minutes or until you can safely handle it.
  6. Use a fork to scoop out the squash into fine strings and place onto serving dishes. Top with desired amount of pesto, sun-dried tomatoes, hemp hearts, and salt & pepper to taste.


  • Serving Size: 2

Spaghetti Squash with Pesto and Sun-dried Tomatoes

I’ve partnered with Manitoba Harvest to give YOU the chance to win some hemp hearts of your own! Enter the giveaway by November 18th for a chance to win! πŸ™‚

a Rafflecopter giveaway

What’s the most creative way you’ve used hemp hearts?

Disclaimer: This post is sponsored byManitoba Harvest Hemp Hearts. As always opinions are 100% my own. Thanks for supporting the Live Fit Girls!

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  1. Sounds and looks delicious! love that you have your own skinny pesto! My boyfriend likes pesto so I’m pinning this recipe to make for us soon! I’ve only had spaghetti squash once and I actually enjoyed it so I’ve been meaning to give it a try in my own kitchen! When you say you have it prepped in the fridge do you mean already cut and scooped and they you just throw it in either microwave/oven?

    1. Thanks so much! I hope you enjoy it!…when I say I have it prepped, what I mean is I usually do all of my meal prepping on Sundays, so I usually will cook/roast a spaghetti squash or two on Sunday, then, scoop out all the “noodles” and pre-portion it. Then I can just pull it out and pair it with whatever I want. I usually have frozen turkey meatballs in the freezer, or I top it with some chicken and pesto. I just like having things ready-to-eat during the week for convenience! πŸ™‚ Hope that helps!

  2. this looks like a lovely way to eat my favorite squash! Great idea adding pesto to it πŸ™‚ Pinned!

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