use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe

FREE recipes delivered to your inbox!

Sign Up
CRM 2023 Recipe pop-up


Subscribe to our newsletters to get our best recipes, time-saving tips, and savings.

Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image Vegan Pesto Spaghetti Squash

Vegan Pesto Spaghetti Squash

Vegan Pesto Spaghetti Squash

Be the first to rate this

Has average rating

Total rating count

  • Preparation timePrep time15 min
  • Cooking timeCooking time40 min
  • ServingsPortions2
  • DifficultyDifficultyEasy


Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
  2. Brush the melted Country Crock® Plant Butter on the cut-side of each squash half. Sprinkle with salt and black pepper, to taste. Place cut-side down on the parchment paper and prick a few times with the tines of a fork. Roast for 30-40 minutes, until the faces are lightly golden and easily pierced with a knife.
  3. Flip the squash so that the cut sides are facing up. Fluff the spaghetti squash with a fork. Toss each half of spaghetti squash with vegan pesto and vegan parmesan cheese, reserving some parmesan for topping. Sprinkle with salt, black pepper and a bit more vegan parmesan cheese. Return to the oven for 5 minutes, until the cheese melts.
  4. Sprinkle with fresh basil and toasted pine nuts to serve.

How would you rate this recipe ? Click to rate this recipe and then in the following popup please share your review