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Pesto Spaghetti Squash with Mushrooms & Sun-Dried Tomatoes

Pesto Spaghetti Squash with Mushrooms & Sun-Dried Tomatoes



  • (1) 2 1/2- 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

  • Instructions

    • Place 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 degrees F oven until tender, 40 to 50 minutes. You can also cook the squash in a pressure cooker/multicooker; see Tip.)

    • Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add mushrooms, tomatoes and 1/4 teaspoon salt; cook, stirring, until the mushrooms are soft and starting to brown, 5 to 6 minutes. Remove from heat.

    • Combine basil, the remaining 3 tablespoons oil, garlic, cashews, lemon juice, nutritional yeast, the remaining 1/4 teaspoon salt and pepper in a food processor. Process until mostly smooth.

    • Use 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.

  • Credit:

    Eating Well


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