Are you ready to transform an ordinary squash into a mouthwatering masterpiece that will make even the most dedicated pasta lovers forget about traditional noodles? Our Pesto Spaghetti Squash Boats are about to revolutionize your dinner game! This Italian-inspired dish combines the delicate, noodle-like texture of roasted spaghetti squash with a vibrant vegan pesto, creating a low-carb, nutrient-packed meal that's as stunning to look at as it is delicious to devour.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 spaghetti squash
- 1 cup vegan pesto
- 1 cup cherry tomatoes, halved
- 1/4 cup pine nuts, toasted
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Use a spoon to scoop out the seeds and inner membranes, creating a clean cavity.
- Drizzle the inside of the squash halves with olive oil and season with salt and pepper. Place the squash cut-side down on the prepared baking sheet.
- Roast the squash in the preheated oven for 35-40 minutes, or until the flesh becomes tender and easily separates into spaghetti-like strands when scraped with a fork.
- While the squash is roasting, toast the pine nuts in a dry skillet over medium heat until golden brown and fragrant, stirring frequently to prevent burning. Set aside.
- Once the squash is cooked, remove from the oven and let it cool for 5 minutes. Using a fork, gently scrape the interior to create spaghetti-like strands.
- Generously spread vegan pesto over the squash strands, ensuring even coverage.
- Top with halved cherry tomatoes and sprinkle the toasted pine nuts over the squash boats.
- Season with additional salt and pepper to taste. Serve immediately while warm.
Tips
- Choose a ripe spaghetti squash: Look for a squash with a hard, uniform color and no soft spots.
- Cutting technique matters: Use a sharp, sturdy knife and cut carefully to ensure even roasting.
- Don't overcook: Check the squash at 35 minutes to prevent it from becoming mushy.
- Toasting pine nuts is crucial: Watch them closely and stir frequently to prevent burning.
- For extra flavor, try adding a sprinkle of nutritional yeast or fresh basil leaves on top.
- Make it your own: Experiment with different pestos or add grilled vegetables for variety.
- Serve immediately for the best texture and temperature.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 8g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 0mg
