Step 1

Preheat oven to 400˚F / 205˚C.

Step 2

Slice squash in half lengthwise and use a spoon to remove the seeds. Brush each half with 1/2 tablespoon of olive oil and sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Set cut side down on baking sheet and roast for 35-40 minutes, until squash is fork tender.

Step 3

Remove squash from oven and let cool slightly before flipping over. Use two forks to shred the spaghetti squash and transfer the shredded squash to a large mixing bowl.

Step 4

While the squash is roasting, add basil, pine nuts, olive oil, lemon juice, nutritional yeast, garlic, salt and pepper to a food processor. Blend until mostly smooth. Taste and adjust seasoning as desired.

Step 5

In a skillet over medium heat, add the tomatoes, remaining 1 tablespoon of olive oil, balsamic vinegar, salt and pepper and stir well. Cook, stirring often, until tomatoes are softened and burst, about 6-8 minutes.

Step 6

Toss the shredded squash with pesto until well coated.

Step 7

Divide the squash + pesto mixture between the empty spaghetti squash skins. Top with tomatoes, then top each squash half with 1/4 cup of liquid mozzarella.

Step 8

Bake for 13-15 minutes (at 400˚F), or until cheese is bubbly and slightly browned. Remove from oven and serve warm with fresh basil.