Try this Spaghetti Squash with Pesto recipe, or contribute your own.
Suggest a better descriptionPlace spaghetti squash cut side down in a baking dish. Add ~1 inch of water. Poke ~6 slits through the skin of each squash half. Microwave for ~12-15 minutes or until tender.
For the pesto, combine all the ingredients (except squash) in a food processor. Blend together until pureed. Top spaghetti squash with desired amount of pesto. Season to taste with salt and pepper. Enjoy!
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Serving Size: 1 Serving (128g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 432 | ||
Calories from Fat: 362 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.2g | 54 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 22.9g | ||
Polyunsanturated Fat 8.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 159.4mg | 5 % | |
Potassium 256mg | 7 % | |
Total Carbohydrate 12.1g | 4 % | |
Dietary Fiber 7.3g | 29 % | |
Sugars, other 4.8g | ||
Protein 15.2g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 432
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