Pesto Spaghetti Squash – a delicious recipe with head spaghetti squash, tofu, cashews, basil, garlic, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Preheat oven to 425
2
Cut squash in half, lengthwise, use a spoon to scoop out hte excess seeds nad place the sqash open side down on a baking sheet and cook for 20-25 mins, or until soft to the touch
3
While squash cooks, pulse cashews in a food processor
4
Add galic cloves and process
5
Heat up a large skillet under medium heat with a couple T of olive oil. Add tofu to the skillet along with some salt and pepper and cook on both sides until almost cooked through, then add pesto to the pan.
6
Coat tofu with pesto.
7
When your spaghetti sqash is done cooking and has cooled a bit, use a fork to pull the threads out
8
Combine all together
9
Add to a bowl, top with leftover cashews and sun-dried tomatoes
557
kcal
Calories
61
g
Fat
4
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 head spaghetti squash halved and excess threads removed, 2/3 pound tofu, 1 cup cashews, 1 1/2 cups basil leaves, and more.
Yes, Pesto Spaghetti Squash falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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