Pesto Spaghetti Squash Buddha Bowl | Real. Simple. Vegan.

Pesto Spaghetti Squash

Pesto Spaghetti Squash Buddha Bowl | Real. Simple. Vegan.

Spaghetti squash is always a go-to when you are craving a big bowl of pasta and you’re not in the mood for portion control! Our Pesto Spaghetti Squash Buddha Bowl tastes like you’re treating yourself when really you’re doing your body a favour! Too good to be true? Nope!
If you’re into spaghetti squash, try our Creamy Garlic Alfredo Spaghetti Squash Buddha Bowl!

Pesto Spaghetti Squash Buddha Bowl | Real. Simple. Vegan.

Pesto Spaghetti Squash Buddha Bowl

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes


  • 1 spaghetti squash
  • 2 cups basil leaves
  • 1/4 cup pine nuts
  • 1/4 cup walnuts
  • 1/2 cup olive oil
  • 1/4 cup hemp hearts
  • 1 tsp salt
  • 1 tbsp garlic powder
  • 1 brick firm tofu
  • tomatoes (Sliced Romas or cherry)


  1. Preheat oven to 400℉.

  2. Cut the spaghetti squash in half and scoop out the seeds.

  3. Place the halves of squash face-down on a cookie sheet and cook for 40 minutes.

  4. Meanwhile purée basil, nuts, olive oil, hemp hearts, garlic and salt in a food processor.

  5. Slice tomatoes and cube tofu. Place in a large bowl.

  6. Remove squash from oven. Turn it over to cool off and let all of the steam out for 5 minutes.

  7. Scrape the squash noodles out with a fork into the tomato and tofu bowl.

  8. Add the pesto to the bowl and mix everything together.

  9. Eat and enjoy!

Recipe Notes

Remember to cool the squash face up to let out the steam, otherwise you will find steam water at the bottom of your buddha bowl.

2 thoughts on “Pesto Spaghetti Squash

  1. […] Craving some creamy pasta sauce but tired of marinara? This Creamy Garlic Alfredo Sauce will cover all of your bases. The recipe for the sauce is below and under that are the steps to cooking the perfect spaghetti squash. Enjoy spaghetti squash? Watching your carbs? Try our Pesto Spaghetti Squash Basil Buddha Bowl here!  Enjoy! […]