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.”
- 1 2½- 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
- 1Place 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°F oven until tender, 40 to 50 minutes. You can also cook the squash in a pressure cooker/multicooker; see Tip.)
- 2Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add mushrooms, tomatoes and ¼ teaspoon salt; cook, stirring, until the mushrooms are soft and starting to brown, 5 to 6 minutes. Remove from heat.
- 3Combine basil, the remaining 3 tablespoons oil, garlic, cashews, lemon juice, nutritional yeast, the remaining ¼ teaspoon salt and pepper in a food processor. Process until mostly smooth.
- 4Use 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.