This heavenly vegan dish is a cross between lasagna and baked ziti… Minus the pasta, cheese and marinara. Instead, you’ll be learning how to roast spaghetti squash and the art of making vegan cheese; in this case, it’s tofu “ricotta.” Using dairy free pesto puts a fresh twist on tradition making this vegan pesto spaghetti squash bake innovative without sacrificing flavor.

Baked Vegan Pesto Spaghetti Squash

  • Prep Time:1 hour
  • Cook Time:30 minutes
  • Total Time:1 hour 30 minutes
  • Servings:9
  • Medium


  • 2 spaghetti squash
  • 1/2 cup vegan pesto
  • 1 block pressed firm tofu
  • 1/2 cup nutritional yeast
  • 1/4 cup vegan parmesan cheese
  • 1 lemon
  • 1 1/2 tablespoon olive oil
  • 2 teaspoon salt
  • 1/4 teaspoon pepper
Photo by Kristine Mahan
  • Step 1

    Preheat oven to 400°F. Cut spaghetti squash in half lengthwise, then scoop out the seeds. Brush the insides with 1/2 tablespoon olive oil and sprinkle with 1 teaspoon salt.

  • Step 2

    Line a baking tray and place squash with the flesh facing down. Loosely cover with aluminum foil and roast for 45 minutes.

    Photo by Kristine Mahan
  • Step 3

    While the squash are roasting, make the “ricotta.” Place tofu, nutritional yeast, juice of 1 lemon, 1 tablespoon olive oil, 1 tablespoon pesto, 1 teaspoon salt and 1/2 teaspoon pepper into a blender or food processor.

    Photo by Kristine Mahan
  • Step 4

    Pulse until consistency resembles conventional ricotta cheese.

    Photo by Kristine Mahan
  • Step 5

    When the squash comes out of the oven, begin loosening flesh with a fork in a scraping motion.

    Photo by Kristine Mahan
  • Step 6

    Using a baking dish, begin layering. Start with the flesh of one of the squash halves. Dollop tofu “ricotta” and pesto, then move onto another layer of squash.

    Photo by Kristine Mahan
  • Step 7

    Continue this process until all the squash is used. I always have some tofu ricotta leftover, it gets repurposed into dishes later in the week.

    Photo by Kristine Mahan
  • Step 8

    Sprinkle the top with 1/4 cup vegan parmesan cheese. Bake at 375°F for 30 minutes loosely covered with aluminum foil.

    Photo by Kristine Mahan