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Spaghetti squash with pesto and cherry tomatoes

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Adjust Servings:
1 small Spaghetti squash
2 tablespoons Olive oil
To taste Salt and pepper
10 Cherry tomatoes
2 tablespoons Vegan pesto
2 tablespoons Non-dairy mozzarella shreds
2 tablespoons Non-dairy Parmesan-like cheese
1 tablespoon Pine nuts
2 tablespoons Bean sprouts Optional
1 tablespoon Parsley

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Spaghetti squash with pesto and cherry tomatoes

  • Gluten-Free
  • Keto
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb

A delicious light meal that’s low in carbs and packed with taste and colours!

  • 35 minutes
  • Serves 2
  • Medium




This spaghetti squash recipe is light and packed with flavour: pesto, cherry tomatoes, cheese, and pine nuts make a wonderful condiment for a pasta-alternative meal.

To prepare it, bake the spaghetti squash in the oven for 20 minutes. Then, take it out of the oven, season the two halves with salt and pepper, and then scrape them with a fork, leaving some of the pulp on the bottom and sides. Then, add the pesto, sliced cherry tomatoes, cheese, pine nuts and grated vegan Parmesan-like cheese. Put back in the oven for 4-5 minutes, and take out of the oven.

Garnish with fresh parsley or pea sprouts (or both!), and serve!

Have fun to scrape the remaining pulp from your « plate » and mix it all with the condiment.

Bon appétit!

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5 minutes

Prepare the veggies

Pre-heat the oven to 400 degrees. Halve the spaghetti squash lengthwise. Use an ice cream scoop or a spoon to remove the seeds from both sides and discard them. Rinse well the cherry tomatoes and the sprouts, then slice them thinly.

20 minutes

Bake the squash

Lay the two halves face down in an oven tray. Add a little water to cover the bottom of the tray, then put it in the oven and bake for 20 minutes at 400 degrees. Then, take out of the oven, pour the remaining water into the sink, and flip the squash cut-side up. Season with salt and pepper to taste.

5 minutes

Prepare the condiment

Holding one side of the squash with tongs, use a fork to scrape the pulp off the squash. Make sure you don’t scrape it all off but leave instead some on the bottom and the sides.
Don’t remove the threads from the squash, rather spread them out again and add the pesto, sliced cherry tomatoes, mozzarella cheese, vegan Parmesan-like cheese, and pine nuts. Season with some more salt and pepper, then sprinkle with olive oil and put back in the oven for 5 minutes.
Finally, take the squash out and transfer to the serving plates.


Garnish and serve

Garnish with fresh parsley and (if desired) bean sprouts, and serve hot. Enjoy it by mixing the ingredients inside the squash and scrape all the remaining pulp off the skin in the process!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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