Pesto Spaghetti Squash with Tomatoes Recipe

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Milton
Milton February 15, 2021
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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

  1. Cut the squash in half lengthwise, then scoop out seeds and fibers. Place in a microwave-safe dish and cover.

  2. Microwave for about 8 to 9 minutes. Remove from the microwave and scoop out the flesh with a fork into a large bowl.

  3. In a small blender, combine the basil, garlic, olive oil, parmesan cheese, salt, and pepper, then purée until smooth.

  4. Combine pesto with 2 cups of spaghetti squash. Add tomatoes, then season with additional salt and pepper.

  5. 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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