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Vegan Pesto Spaghetti Squash Bake
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Printable Vegan Spaghetti Squash Bake Recipe Card

A healthy vegan spaghetti squash bake with pesto, tomatoes, and a crispy golden topping.
Prep Time25 minutes
Cook Time1 hour
Total Time1 hour 25 minutes
Course: main, side dishes
Cuisine: American
Servings: 4 servings
Calories: 300kcal
Author: Tikare

Ingredients

  • 1 small spaghetti squash
  • ¼ teaspoon Salt ,for roasting
  • ¼ teaspoon Salt ,for the filling
  • ¼ cup vegan pesto
  • 2 small tomatoes ,sliced
  • 2 teaspoons fresh basil ,chopped
  • 1 tablespoon nutritional yeast
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon gluten-free breadcrumbs

Instructions

  • Step 1: Prepare the Squash
    Preheat the oven to 400°F (200°C).
    Carefully cut the spaghetti squash in half lengthwise and remove the seeds. Sprinkle the cut sides with a small amount of salt.
    Place the squash cut-side down on a baking sheet lined with parchment paper.
  • Step 2: Roast the Squash
    Roast for 30-40 minutes, or until the flesh is tender and easily pierced with a fork.
    Remove from the oven and allow it to cool for 5 to 10 minutes.
  • Step 3: Create the Squash Strands
    Using a fork, scrape the flesh into spaghetti-like strands.
    Transfer the strands to a colander, sprinkle lightly with salt, and let drain for 15 to 20 minutes. Gently press out any excess moisture, then transfer the strands to a large mixing bowl.
  • Step 4: Make the Filling
    Add the vegan pesto, sliced tomatoes, basil, nutritional yeast, garlic powder, onion powder, oregano, and remaining salt.
    Mix until the squash strands are evenly coated.
  • Step 5: Assemble the Casserole
    Transfer the mixture to a lightly greased baking dish.
    Sprinkle the gluten-free breadcrumbs evenly over the top.
  • Step 6: Bake
    Bake for 10 to 15 minutes, or until the topping is lightly golden and crisp.
  • Step 7: Serve
    Allow the casserole to rest for 5 minutes before serving.
    Garnish with additional fresh basil if desired.

Notes

  • Do not overcook the squash during the first roast. Overcooked squash releases excess moisture and becomes mushy.
  • Homemade vegan pesto offers the strongest flavor, but store-bought pesto is convenient.
  • For additional protein, add chickpeas, lentils, tofu, or tempeh before baking.
  • For a cheesier flavor, increase the nutritional yeast slightly or add vegan Parmesan.

Doneness Cues

  • The squash should be fork-tender but not mushy.
  • The strands should separate easily when scraped with a fork.
  • The casserole should be heated through and lightly bubbling around the edges.
  • The breadcrumb topping should be golden brown and crisp.
  • The tomatoes should be softened but still hold their shape.

Storage Notes

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze individual portions for up to 2 months.
Reheating: Reheat in a 350°F oven for 10 to 15 minutes to help restore the crispy topping. Microwave reheating works, but may soften the breadcrumbs.

Nutrition

Serving: 4Servings | Calories: 300kcal | Carbohydrates: 26g | Protein: 7g | Fat: 16g | Sodium: 390mg | Potassium: 620mg | Fiber: 6g | Sugar: 7g | Calcium: 105mg | Iron: 2.4mg