Zucchini Tomato Spaghetti Squash with Pesto

• 1 Medium Spaghetti Squash
• 3 Medium Zucchini or Summer Squash, sliced into rounds
• 1 Pound Cherry Tomatoes, halved
• 6 Cloves Garlic, minced
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Pepper
• 2 Tablespoons Vegetable Broth
• Julienned Fresh Basil Leaves, to serve

Tofu Pesto

• 2 Cups Packed Fresh Basil
• 1 14 Ounce Package Extra Firm Tofu, drained
• 1/3 Cup Nutritional Yeast
• 1/4 Cup Pine Nuts
• 2 Cloves Garlic, minced
• 2 Tablespoons Lemon Juice
• 1 Teaspoon Salt
• 1/4 Teaspoon Pepper

1. Preheat the oven to 400°F. Line two baking sheets with parchment paper.
2. Using a large knife, cut the top and bottom off of a spaghetti squash. Cut in half lengthwise. Then scoop out the seeds.
3. Place the spaghetti squash halves face down on a baking sheet and bake for 40 minutes.
4. Place the zucchini, tomatoes, and garlic on the baking sheet. Season with salt and pepper. Drizzle with the vegetable broth. Bake in the oven with the spaghetti squash for 30-35 minutes.
5. Meanwhile, prepare the tofu pesto. Add all the pesto ingredients to a food processor and blend until smooth.
6. When the spaghetti squash is cooked and cool enough to handle, use a fork to scoop out the insides, then transfer to a large bowl and toss with the tomato zucchini bake and the pesto.
7. Serve topped with fresh basil. Enjoy!