Sun-Dried Tomato & Pesto Spaghetti Squash Pasta Toss

spaghetti squash with Pesto & Sundried TomatoesIngredients:

1 Large Spaghetti Squash

1 250 to 300ml jar of Pesto or favorite recipe (see my fave below)

1 small jar of Sun-dried Tomatoes (preferably in oil, I think about 8 to 10 in a jar)

Pepper, to Taste

Dash of Fresh Basil, reserved & optional


-Cook spaghetti squash by preferred method. Mine is to pierce it with a fork, place on a baking sheet and bake at 375oF for about 30 to 40 minutes, or until fork easily pierces squash flesh. After 15 to 20 minutes it is good to roll/flip the squash during the baking process.

– Remove from packaging oil & Chop the Sun-dried tomatoes loosely. Feel free to use this oil in the preparation of your pesto sauce for additional flavor, or add 1 tbsp to the mixture.

– Mix the prepared squash, pesto, and chopped sundried tomatoes, season with pepper and maybe a dash of fresh basil. Enjoy

Pesto Ingredients:

1 large bunch of basil or favorite greens (about 3 cups, loosely packed)

2-3 large cloves garlic

5 to 6 Tbsp raw pine nuts

3/4 tsp Himalayan Pink salt, or to taste

4.5 to 6 Tbsp extra virgin olive oil

2 Tbsp to 1/4 cup nutritional yeast (optional)**

Pesto Preparation:

Place all ingredients except the olive oil and nutritional yeast into a food processor. Process to a finely ground consistency. Add olive oil and process again, until it’s smooth and creamy. Add nutritional yeast and process again until well combined for a cheesy flavour. Serve or it can be store in the refrigerator for up to 5 days.

Adaption of Source:


– If not a fan of oil and preparing your own pesto try a navy bean based pesto

but I would suggest that the Tomatoes are still oil packed due to the fact it creates a better consistency/texture

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2 thoughts on “Sun-Dried Tomato & Pesto Spaghetti Squash Pasta Toss

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