165.4 Cals 2.4 Protein 6.9 Carbs 14.9 Fats
PREP TIME:
10 mins
COOK TIME:
10 mins
TOTAL TIME:
20 mins
YIELD:4 SERVINGS
COURSE:Side Dish
CUISINE:American
Pesto Spaghetti Squash with Tomatoes – My garden is full of basil and my favorite thing to make with it in the summer is pesto.
My husband called this “squashta” since I usually make this with pasta.
INGREDIENTS
1 small spaghetti squash
15 large basil leaves
1 small clove garlic
1/4 cup olive oil
3 tbsp Parmigiano-Reggiano
salt and fresh pepper
1 to mato, diced
INSTRUCTIONS
Cut squash in half lengthwise, scoop out seeds and fibers.
Place in a microwave safe dish and cover.
Microwave 8-9 minutes.
Remove from the microwave and scoop out flesh with a fork into a large bowl.
In a small blender combine basil, garlic, olive oil, parmesan cheese, salt a pepper and puree until smooth.
Add tomatoes and season with additional salt and pepper.
Serving: 1/4th, Calories: 165.4kcal, Carbohydrates: 6.9g, Protein: 2.4g, Fat: 14.9g, Saturated Fat: 2.6g, Cholesterol: 3mg, Sodium: 86.7mg, Fiber: 1.5g, Sugar: 2gBlue Smart Points:5Green Smart Points:5Purple Smart Points:5Points +:5
Health & Nutrition
