How To Make Pesto Spaghetti Squash with Tomatoes
Cut down on carbs with this rich pesto spaghetti squash! It’s bursting with delicious flavors from tomatoes, basil, and garlic for a heartier meal.
Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes
Serves:
Ingredients
- 1small spaghetti squash
- 15large basil leaves
- 1small garlic clove
- ¼cupolive oil
- 3tbspparmigiano-reggiano
- salt and fresh pepper
- 1tomato,diced
Instructions
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Cut the squash in half lengthwise, then scoop out seeds and fibers. Place in a microwave-safe dish and cover.
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Microwave for about 8 to 9 minutes. Remove from the microwave and scoop out the flesh with a fork into a large bowl.
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In a small blender, combine the basil, garlic, olive oil, parmesan cheese, salt, and pepper, then purée until smooth.
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Combine pesto with 2 cups of spaghetti squash. Add tomatoes, then season with additional salt and pepper.
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Serve warm, and enjoy!
Nutrition
- Calories: 178.04kcal
- Fat: 15.82g
- Saturated Fat: 3.11g
- Monounsaturated Fat: 10.42g
- Polyunsaturated Fat: 1.68g
- Carbohydrates: 7.15g
- Fiber: 1.65g
- Sugar: 2.97g
- Protein: 3.40g
- Cholesterol: 4.74mg
- Sodium: 302.93mg
- Calcium: 110.18mg
- Potassium: 175.62mg
- Iron: 0.57mg
- Vitamin A: 38.18µg
- Vitamin C: 6.40mg
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