Pesto Spaghetti Squash with Mushrooms & Sun-Dried Tomatoes
Ingredients
(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
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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.)
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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.
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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.
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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.
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Credit:
Eating Well
https://www.eatingwell.com/recipe/266631/vegan-pesto-spaghetti-squash-with-mushrooms-sun-dried-tomatoes/