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Spaghetti Squash Rounds with 10-Plant Pesto And Meatballs

Dive into a wholesome twist on Italian flavours with these vibrant Spaghetti Squash Rounds! Topped with a rich, earthy 10-plants pesto, juicy roasted baby tomatoes, and savory vegan meatballs, this recipe brings together layers of taste and texture that are as nourishing as they are delicious. Each bite is bursting with freshness from seasonal herbs and the subtle sweetness of spaghetti squash, creating a meal that's satisfying, nutritious, and completely plant-based. Perfect for a cozy dinner that celebrates the best of plant-forward cooking!

Courses ,
Difficulty Intermediate
Time
Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins
Servings 3
Ingredients
  • 1 small spaghetti squash (cut in 1.5 inch thick rounds) - Note for larger spaghetti squash, double the filling recipe
  • 1 tbsp olive oil
  • Sprinkle salt
    • 10-plants pesto
  • 2 cup packed fresh basil
  • 1.5 cup fresh spinach
  • 1/2 cup fresh kale
  • 1/4 cup olive oil
  • 1/2 small lemon squeezed
  • 2 tbsp walnuts
  • 2 tbsp cashews
  • 3 tbsp nutritional yeast
  • 2 sprigs thyme
  • 1/4 tsp hing (asafoetida)- optional
  • 1/3 cup vegan parmesan cheese
  • Salt and pepper to taste
    • Roasted tomatoes
  • 1 lb baby tomatoes
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 tbsp olive oil
  • Sprinkle salt and pepper
  • 15 plant-based meatballs (roasted until crispy)
  • 1/2 cup vegan mozzarella cheese
  • Optional- chopped basil or parsley for topping
Instructions
  1. Preheat oven to 400F. Cut the spaghetti squash in equal rounds (~1.5inch thickness). Clean out the seeds with a spoon. Place the rounds on a parchment lined baking sheet. Drizzle with olive oil and sprinkle a generous amount of salt. Bake for 30-40 mins until fork tender.
  2. In a baking dish add baby tomatoes, dried oregano, thyme, rosemary, olive oil and salt and pepper. Mix well with your hands then place in the oven to roast for ~20-25 mins.
  3. While squash and tomatoes are baking, in a food processor add all pesto ingredients and blend until completely smooth. May add 1-2 tbsp water if too thick.
  4. Once squash is baked, turn oven to broil. Gently pull the spaghetti squash strands from the sides towards the centre of each round until you've created a bed of spaghetti in each round. Divide the pesto evenly between the rounds (saving about 1/4 cup for topping). Layer the pesto evenly. Top with roasted tomatoes and 3 meatballs. Then add 2-3 tsp of pesto on top of meatballs. Sprinkle vegan cheese.
  5. Place squash back in oven to broil for 2-3 mins until cheese is melted on top. Sprinkle with basil or parsley. Enjoy!
Nutrition Facts

Servings 3

Amount Per Serving
Calories 1466.88kcal
% Daily Value *
Total Fat 79.35g123%
Saturated Fat 13.93g70%
Cholesterol 11.12mg4%
Sodium 2712.09mg114%
Potassium 1642.6mg47%
Total Carbohydrate 86.94g29%
Dietary Fiber 30.21g121%
Sugars 39.68g
Protein 110.86g222%
Vitamin A 315.59 IU
Vitamin C 43.07 mg
Calcium 558.4 mg
Iron 13.98 mg
Vitamin D 0.08 IU
Vitamin E 12.95 IU
Vitamin K 196.44 mcg
Thiamin 13.77 mg
Riboflavin 10.87 mg
Niacin 69.42 mg
Vitamin B6 10.87 mg
Folate 426.74 mcg
Vitamin B12 14.51 mcg
Phosphorus 1816.75 mg
Magnesium 206.65 mg
Zinc 12.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: spaghetti squash, pesto, meatballs, tomatoes
Read it online: https://makeitbrunch.com/recipe/spaghetti-squash-rounds-with-10-plant-pesto-and-meatballs/