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Spaghetti Squash with VEGAN Pesto and Sun-dried Tomatoes

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

Ingredients

Scale

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

Instructions

  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.


Nutrition

  • Serving Size: 2