vegan pesto spaghetti squash bake

Vegan Pesto Spaghetti Squash Bake

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This dish turned out scrumptious. Which makes me so happy!

Cause quite honestly it was one of those days and I was experiencing some kitchen fails! But we had friends coming over for dinner and I needed something to serve to them for dinner! Ever been in that situation? Racing against the clock to create something special but then not sure it turned out as planned?

But this did! And it made one happy cook and guests.

So what is the key to this vegan pesto spaghetti squash?

Well, really there are two.

1. Vegan Cashew Pesto – recipe found on our Bruschetta Bowl post. (you can use your favorite recipe or vegan pesto brand though!)

2. Twice baking your spaghetti squash

vegan pesto spaghetti squash bake-3
But first things first – have you tried spaghetti squash?

You HAVE to.

And fall is coming up quickly on the calendar which means this vegetable will be on every farm stand and pumpkin patch in abundance. (okay, at least in West Michigan).

When roasted correctly (and believe me you don’t want to over – roast spaghetti squash – it turns into a watery mess, yuck!) it makes a delightful low carb, plant powered sub for any of your pasta favs! We have used this versatile squash as a sub for pasta in other dishes like our Sun-Dried Tomato Artichoke spaghetti squash which is equally as delicious. 
Next time you drive past a farmer’s stand or are at the grocery, grab a spaghetti squash and use this recipe with it – I know you will love it!

If you make this recipe, I would love to know! Tag @badtothebowl on social media. 

Vegan Pesto Spaghetti Squash Bake

Recipe by Sarah HayesCourse: Main, Sides

Spaghetti squash is a healthy substitute for pasta in this dish.



  • Roast your spaghetti squash. The Kitchn has a nice step by step guide! I follow their Roast it Whole Method. Preheat your oven to 375 degrees. Place squash on baking pan and roast in oven for 40 minutes. Check. Squash is done when it forks easily with a fork. Depending on the size of your squash, it could take up to an hour.
  • After squash cools enough to handle easily without burning yourself, cut off both ends then slice in half lengthwise. Scoop out pulp and seeds.
  • Scoop out your spaghetti squash strands and place in colander over a bowl.

  • Sprinkle squash with salt and let sit for 15 – 20 minutes to draw out water.
  • Place in small round baking dish.
  • Stir in your Vegan Cashew Pesto (or preferred pesto recipe).

  • Slice tomatoes and layer on top of squash.

  • Sprinkle with basil.
  • Combine breadcrumbs and Parma! (or nutritional yeast) and place on top.
  • Cover with foil and bake at 350 for 30 minutes

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