Roasted Veg with Olive Pesto and Spaghetti Squash


  • 1 Spaghetti Squash
  • 1 Pkg Sliced Mushrooms
  • 1 Shallot, sliced
  • 1 Bulb Garlic
  • 1 Tsp Black Pepper
  • 1 Can California Black Ripe Olives
  • 3 Large Kale Leaves
  • 1/2 Tsp Black Pepper
  • 1/2 Cup Pumpkin Seeds
  • 1/2 Cup Olive Liquid
  • 2 Tbsp Olive Oil
  • 1/4 Cup Water


  1. Set oven to 350 degrees.
  2. Halve the spaghetti squash and scrape out the seeds. Slice shallot thinly and slice the top off the bulb of garlic.
  3. Spread oil over both halves of the squash and the garlic and sprinkle pepper over both. Place garlic on baking sheet then place then place one half over the garlic.
  4. Place the sliced shallots on the baking sheet and drizzle oil over them then place the other half of the squash over the shallots.
  5. Drizzle oil over the mushrooms and place around the squash.
  6. Roast 30 minutes then turn oven off and leave pan in the oven 15 more minutes.
  7. Drain the black olives and save 1/2 cup olive liquid. Rinse well then dump in food processor.
  8. Wash then add kale leaves, pumpkin seeds, cooled garlic, and pepper to the processor.
  9. Turn on and drizzle in the olive liquid. Turn off and scrape sides.
  10. Turn back on and drizzle in oil and process. Turn off and scrape sides. Turn on and drizzle oil in and process until everything is moving.
  11. Scrape the spaghetti squash and add mushrooms and shallots and mix. Portion out and add a little pesto.
  12. Save the leftover pesto.
  13. Enjoy!
Recipe by:

FittingĀ Into Vegan