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!
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.
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.
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.
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.
Place squash back in oven to broil for 2-3 mins until cheese is melted on top. Sprinkle with basil or parsley. Enjoy!
Ingredients
Directions
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.
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.
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.
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.
Place squash back in oven to broil for 2-3 mins until cheese is melted on top. Sprinkle with basil or parsley. Enjoy!
