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recipe image Vegan Pesto Spaghetti Squash

Vegan Pesto Spaghetti Squash

Vegan Pesto Spaghetti Squash

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  • Prep time15 min
  • Cooking time40 min
  • Portions2
  • DifficultyEasy


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.

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