Vegan Pesto Spaghetti Squash
Vegan Pesto Spaghetti Squash
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![Preparation time]()
Prep time15 min![Cooking time]()
Cooking time40 min![Servings]()
Portions2![Difficulty]()
DifficultyEasy
Ingredients
- 1 medium spaghetti squash, cut in half lengthwise and seeds scraped
-
2 tablespoons Country Crock Plant Butter Tub with Avocado Oil, melted
![Plant Butter Tub with Avocado Oil]()
- 1/3 cup vegan pesto
- 1/4 cup freshly grated Violife 100% Vegan Just Like Parmesan, plus more for garnish
- For serving: salt and black pepper, fresh basil, toasted pine nuts
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- 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.
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