This Pesto Caprese Spaghetti Squash with a bubbly mozzarella topping is a delicious vegan dinner or side dish! It's easy to make, packed with vibrant flavors and is naturally gluten free.
- 2 large spaghetti squash, cut in half lengthwise, seeds removed
- 3 cups (~2 pints) cherry tomatoes, halved
- 2 1/2 tablespoons olive oil, divided
- 2 teaspoons balsamic vinegar
- 1 1/2 teaspoon salt, divided
- 3/4 teaspoon black pepper, divided
- 1 cup Miyoko's Creamery Liquid Pizza Mozzarella, divided
- 2 cups well packed basil leaves
- 1/3 cup olive oil
- 1/3 cup pine nuts, toasted
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup nutritional yeast
- 2 cloves minced garlic
- Salt and pepper to taste
- Preheat oven to 400˚F / 205˚C.
- Slice squash in half lengthwise and use a spoon to remove the seeds. Brush each half with 1/2 tablespoon of olive oil and sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Set cut side down on baking sheet and roast for 35-40 minutes, until squash is fork tender.
- Remove squash from oven and let cool slightly before flipping over. Use two forks to shred the spaghetti squash and transfer the shredded squash to a large mixing bowl.
- While the squash is roasting, add basil, pine nuts, olive oil, lemon juice, nutritional yeast, garlic, salt and pepper to a food processor. Blend until mostly smooth. Taste and adjust seasoning as desired.
- In a skillet over medium heat, add the tomatoes, remaining 1 tablespoon of olive oil, balsamic vinegar, salt and pepper and stir well. Cook, stirring often, until tomatoes are softened and burst, about 6-8 minutes.
- Toss the shredded squash with pesto until well coated.
- Divide the squash + pesto mixture between the empty spaghetti squash skins. Top with tomatoes, then top each squash half with 1/4 cup of liquid mozzarella.
- Bake for 13-15 minutes (at 400˚F), or until cheese is bubbly and slightly browned. Remove from oven and serve warm with fresh basil.
How to make spaghetti squash easier to cut: If you're having trouble slicing the squash in half, poke several holes in the whole squash with a fork. Wrap in a damp paper towel and microwave on high for 3 minutes. Let cool slightly before cutting. This helps soften the squash so it's easier to cut, and also helps it cook faster in the oven.
Pine nuts: For maximum flavor, toast your pine nuts in a small skillet over low heat for a few minutes before adding to the pesto. Be careful – they burn quickly! You can also substitute pine nuts with pistachios, walnuts or pumpkin seeds.
Make this recipe faster: You can roast the spaghetti squash several days before using. You can also use store bought pesto instead of making it from scratch!
Storage: store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or the oven.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
- Serving Size:
- Calories: 425
- Sugar: 5.4 g
- Sodium: 1297.1 mg
- Fat: 36.7 g
- Carbohydrates: 14.9 g
- Fiber: 5.2 g
- Protein: 14.5 g
Keywords: caprese spaghetti squash