(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
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.
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.
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
Thanks for rating this recipe!
Tell us what you think below
Please enter your feedback before submitYou have already submitted your review, please change something to update.Please enter your feedback below 500 charactersError in submitting your feedback, please try later.