If you're craving pasta but want to stay in ketosis, this Keto Spaghetti Squash with Vegan Pesto is the answer. It's a comforting, plant-based dish with bold Italian flavors and a fraction of the carbs of traditional pasta meals.
Spaghetti squash is an excellent low-carb alternative to pasta, with only about 5.5g net carbs per 1-cup serving. Combined with vegan pesto—made from basil, nuts, olive oil, and nutritional yeast—it delivers flavor, texture, and nutrients (source).
Ingredients
- 1 medium spaghetti squash
- 1 cup fresh basil leaves
- 1/4 cup olive oil
- 2 tbsp nutritional yeast
- 1/4 cup pine nuts or walnuts
- 2 garlic cloves
- Salt and pepper to taste
- Optional: cherry tomatoes or hemp seeds for garnish
Instructions
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half, scoop out the seeds, and place cut-side down on a baking sheet. Roast for 30–40 minutes until tender.
- While it’s baking, make the pesto. Blend basil, olive oil, nutritional yeast, nuts, and garlic in a food processor until smooth. Season with salt and pepper.
- Once the squash is cooked, use a fork to shred the flesh into spaghetti-like strands.
- Toss the squash with vegan pesto until evenly coated. Add optional toppings like cherry tomatoes or hemp seeds for extra flavor and nutrition.
Nutrition & Health Benefits
This meal delivers approximately 8g net carbs, 16g fat, and 4g protein per serving. The healthy fats from olive oil and nuts support ketosis and provide essential omega fatty acids. Nutritional yeast adds B-vitamins and a cheesy flavor—without the dairy.