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close up side view of spaghetti squash filled with pesto, white beans and topped with breadcrumbs.

Pesto Spaghetti Squash Boats with Mushrooms

  • Author: Lexi
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


These comforting, delicious vegan spaghetti squash boats are packed with pesto, a mushroom, tomato and white bean filling and topped with vegan cheese and crispy breadcrumbs. 


  • 2 spaghetti squash (smaller is better)
  • 1 1/2 tbsp olive oil
  • 1 yellow onion, diced
  • 2 cups sliced mushrooms
  • 1 1/2 cup whole cherry tomatoes
  • 1/4 cup chopped fresh parsley
  • 3/4 tsp fine grain kosher salt
  • 1/4 tsp ground black pepper
  • 1 14oz can cannellini beans, drained and rinsed

Kale Pesto with Ricotta:

  • 1/4 cup walnut pieces
  • 1 clove of garlic
  • 1 cup well packed baby kale (or spinach)
  • 1/4 cup fresh basil
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp nutritional yeast
  • 1/2 tsp lemon zest
  • 3 tbsp extra-virgin olive oil (more for a smoother pesto)
  • 1/4 tsp fine grain kosher salt, more to taste
  • 1/8 tsp freshly ground black pepper
  • 1/3 cup vegan ricotta cheese

For topping:

  • Shredded vegan mozzarella cheese
  • 1/2 cup Italian style breadcrumbs
  • 1 tbsp melted vegan butter


  1. Preheat oven to 375˚F.
  2. Wash spaghetti squash, then pierce with a fork in several places. Wrap in a damp paper towel and microwave each squash (separately) for 5 minutes. Remove from microwave and let cool slightly. Slice each squash in half lengthwise. Use a spoon to remove the seeds. Brush each squash with a bit of olive oil and salt. Set face side down on a baking sheet and roast for 20 minutes.
  3. Meanwhile, add all pesto ingredients except olive oil to a food processor. Pulse until everything is well combined, then slowly stream in the oil while blending until you reach desired consistency. Add in the ricotta and pulse until combined. 
  4. In a skillet, heat olive oil and add onion. Sauté for 5-7 minutes, then add in mushrooms, tomatoes, parsley, salt and pepper. Sauté for 8-10 minutes, until the mushrooms and tomatoes are softened and cooked down.
  5. Remove the spaghetti squash from the oven. Carefully flip and use two forks to shred the squash. Remove most of the spaghetti squash shreds, leaving about 1/2" border on each side. Add the shredded squash to the mushroom mixture along with the white beans and stir well. 
  6. Melt butter and stir well with breadcrumbs.
  7. To assemble: spread the bottom of each squash with a thin layer of pesto. Next, fill each boat almost to the top with mushroom/white bean filling. Top with more pesto, then top with shredded vegan cheese and breadcrumbs.
  8. Return to oven for 9-11 minutes, until the breadcrumbs are crispy and browned and the cheese is melty. Enjoy!


Feel free to use store-bought pesto to make this quicker. 

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Oven
  • Cuisine: American


  • Serving Size: 1 Boat
  • Calories: 345
  • Sugar: 5.9 g
  • Sodium: 955 mg
  • Fat: 18.9 g
  • Saturated Fat: 3.9 g
  • Trans Fat: 0 g
  • Carbohydrates: 34.6 g
  • Fiber: 8.2 g
  • Protein: 13.8 g
  • Cholesterol: 10.5 mg

Keywords: pesto spaghetti squash boats