Can’t decide whether to make zucchini noodles or spaghetti squash noodles? Combine both of them in a pot of veggie pesto pasta for this healthy, easy vegan recipe.
If you don’t eat dairy, make sure your pesto doesn’t contain cheese. Some brands add Parmesan or similar types of cheese to their sauces. You can also make a batch of homemade pesto sauce in just a few minutes if you have a food processor. I’ll get a recipe up for that in the near future.
If you’ve never made spaghetti squash noodles before, you’re in for a surprise – and not necessarily a good one. It’s ridiculously difficult to slice through a giant spaghetti squash unless you have a good knife. I’ve seen a lot of food bloggers recommend a 10-inch chef knife for slicing through spaghetti squash, but that type of knife never worked very well for me. I use an 8-inch Hampton Forget bread knife with a serrated blade (here’s one for under $10 if you need one), and that works wonderfully for me.
As you’re sawing through the spaghetti squash, you may end up with a piece too large to cook but too small to cut comfortably. When that happens, I jam a 10-inch chef knife vertically through the spaghetti squash to help hold it in place as I slice horizontally with my 8-inch bread knife. It keeps me from chopping off my fingers, which is great since I’ve had numerous injuries in the kitchen.
I’ve been making spaghetti squash noodles for years. I started out slicing my spaghetti squash in half and cooking it, but then I found this tutorial from Beth at Eat Within Your Means. She slices her spaghetti squash in circles, and so do I:
Sometimes I remove the gunk and seeds in the middle. Sometimes I don’t. Depends on how tired and crabby I am that day.
Stick your spaghetti squash circles in the oven for 30 minutes at 400 degrees Fahrenheit. When you’re done, let them cool for 10 minutes before removing the noodle-like pieces.
While your spaghetti squash is in the oven, dice an onion and mince some garlic. Stick them both in a skillet lightly drizzled with olive oil, and saute them over low heat until your spaghetti squash is done.
Spiralize some zucchini using the smallest noodle setting your spiralizer has. If you’re using a handheld model, this is the piece with the tiny triangles.
By this point, your spaghetti squash is probably done cooking and cooling. Remove the noodle-like portions with your fingers, and toss them in the skillet with your onions and garlic. Add pesto sauce and zucchini noodles.
Stir well to make sure that all of your veggie noodles are evenly coated with pesto sauce. Heat on medium high for a few minutes, then toss in some pieces of baby spinach.
Heat the mixture for another minute or two, and you’re good to go.
See that basil on top of the pesto pasta? I’m super proud because I grew that myself in my mini indoor garden.
Oh. My. Stars. This pesto pasta is some good stuff.
I find that this gluten-free vegan recipe is perfect for lunch or dinner, but feel free to eat it as a side dish rather than the main course. You can also add chicken or sliced mushrooms if you need more protein.
Ready to make your own pesto pasta with squash noodles?
Here’s my printable, Pinnable recipe for pesto pasta with zoodles and spaghetti squash noodles: