Vegetable Squash Winter Squash Spaghetti Squash Vegan Pesto Spaghetti Squash with Mushrooms & Sun-Dried Tomatoes 5.0 (1) 1 Review Low-carb spaghetti squash stands in for wheat noodles in this updated twist on a classic pesto pasta dish. Cashews lend richness to the pesto, while nutritional yeast, mushrooms and sun-dried tomatoes contribute satisfying umami to this vegan dinner recipe. By Carolyn Casner Carolyn Casner Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website. EatingWell's Editorial Guidelines Updated on April 19, 2024 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Prep Time: 30 mins Total Time: 30 mins Servings: 4 Yield: 4 servings Nutrition Profile: Dairy-Free Healthy Immunity Soy-Free Vegan Vegetarian Egg-Free Gluten-Free Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded 4 tablespoons extra-virgin olive oil, divided 8 ounces cremini mushrooms, sliced ½ cup julienned sun-dried tomatoes ½ teaspoon salt, divided 1 cup packed fresh basil leaves 2 cloves garlic, coarsely chopped ⅓ cup unsalted raw cashews 3 tablespoons lemon juice 2 teaspoons nutritional yeast ½ teaspoon ground pepper Directions Place squash halves, cut-side down, in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until tender, 10 to 14 minutes. (Alternatively, place squash halves, cut-side down, on a rimmed baking sheet. Bake in a 400 degrees F oven until tender, 40 to 50 minutes. You can also cook the squash in a pressure cooker/multicooker; see Tip.) Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add mushrooms, tomatoes and 1/4 teaspoon salt; cook, stirring, until the mushrooms are soft and starting to brown, 5 to 6 minutes. Remove from heat. Combine basil, the remaining 3 tablespoons oil, garlic, cashews, lemon juice, nutritional yeast, the remaining 1/4 teaspoon salt and pepper in a food processor. Process until mostly smooth. Use a fork to scrape the squash flesh from the shells into a colander. Press lightly on the flesh to remove some of the liquid. Divide the squash among 4 plates. Top each serving with mushroom mixture and then a dollop of basil pesto. Originally appeared: EatingWell.com, July 2018 Save Rate Print Nutrition Facts (per serving) 310 Calories 22g Fat 27g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1 cup Calories 310 % Daily Value * Total Carbohydrate 27g 10% Dietary Fiber 6g 20% Total Sugars 8g Protein 7g 13% Total Fat 22g 28% Saturated Fat 3g 17% Vitamin A 1003IU 20% Vitamin C 29mg 32% Folate 74mcg 19% Sodium 377mg 16% Calcium 96mg 7% Iron 3mg 14% Magnesium 81mg 19% Potassium 895mg 19% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.