This spaghetti squash is packed full of flavor and is super easy to make. As usual, the recipe is very flexible and cook time depends on size of the squash. It’s also easy to prep ahead by cooking the squash in advance and storing it in the fridge until ready to assemble. Equally delish served hot or cold.
Ingredients
- 1 spaghetti squash
- About 1/4 cup vegan pesto, store-bought or homemade
- Roasted bell pepper strips
- Kalamata olives, sliced
- Vegan Parmesan for optional garnish
- Salt, black pepper and red pepper flakes to taste — optional
Method
- Cut the squash in half and place cut side down on parchment paper lined baking sheet. Roast in 425 oven until fork tender. Remove from oven and set aside to cool.
- To assemble, use a fork to scrape and remove the squash strands & turn them into a large bowl. Add pesto to taste and toss well to combine. Add remaining ingredients and garnish as desired.