Green Goddess Pesto over Spaghetti Squash

By Dani Potts | January 7, 2026

INGREDIENTS

For the Pesto 

  • 1 tbsp extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp chili flakes
  • 2 small zucchinis, thickly sliced
  • 3 cups kale, leaves only (stems removed)
  • 350 g silken tofu (about 1 package)
  • 1 cup fresh basil
  • Juice of ½ lemon
  • 4 tbsp nutritional yeast
  • ¼ cup almonds (or nut of choice)
  • 1 cup coconut milk (or other non-dairy milk)
  • Salt and pepper, to taste

For the Squash: 

  1. 1 spaghetti squash, halved lengthwise and seeds removed
  2. 1 tbsp olive oil
  3. Salt and pepper, to taste

INSTRUCTION

  1. Roast the spaghetti squash: Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise and remove the seeds. Rub the flesh with olive oil, salt, and pepper. Place cut-side down on a baking sheet and carefully poke a few holes in the skin with a knife. Roast for 30–45 minutes, or until tender. Remove from the oven and let cool slightly.
  2. Prepare the pesto: Heat the olive oil in a skillet over medium-high heat. Add the garlic, thyme, and chili flakes and sauté for about 30 seconds, until fragrant. Add the zucchini and kale and cook, stirring, for 1–2 minutes. Cover the pan and allow the vegetables to soften for a few more minutes, checking and stirring occasionally to prevent burning.
  3. Blend the pesto: Once the greens are wilted, transfer the vegetables to a blender. Add the tofu, basil, lemon juice, nutritional yeast, nuts, and coconut milk. Blend until smooth. Season with salt and pepper to taste.
  4. Combine and serve: When the squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands. Add the squash to the pan or a large bowl, top with the green pesto, and toss to combine. Adjust seasoning as desired. Serve warm and enjoy!

BENEFITS

Spaghetti squash is a naturally gluten-free winter squash that transforms into tender, noodle-like strands when cooked. It has a mild, slightly sweet flavor that pairs beautifully with sauces like pesto, marinara, or creamy blends, making it a nourishing alternative to pasta. Rich in fiber, vitamin C, and antioxidants, spaghetti squash supports digestion and overall health while adding color and variety to plant-forward meals.