Pesto spaghetti squash with cheese
by nmjmkitchen
Pesto spaghetti squash with mozzarella
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INGREDIENTS
- 1 medium Spaghetti squash
- 1 tablespoon Olive oil
- 3/4 Cup Pesto sauce
- 4 ounce Smoked or plain shredded mozzarella cheese
- 1/4 cup Grated Parmesan cheese
INSTRUCTIONS
Cook and shred spaghetti squash
Place skillet over medium-high heat. When hot, add olive oil and cooked spaghetti squash.
Stir in pesto with a fork.
When spaghetti squash is heated through, add mozzarella and Parmesan cheeses and stir.
When cheese begins to melt, remove from heat and serve hot.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (50g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 261 | ||
| Calories from Fat: 261 (100%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 29.2g | 39 % | |
| Saturated Fat 2.5g | 13 % | |
| Monounsaturated Fat 18.3g | ||
| Polyunsanturated Fat 8g | ||
| Cholesterol 1.8mg | 1 % | |
| Sodium 31.9mg | 1 % | |
| Potassium 2.6mg | 0 % | |
| Total Carbohydrate 0.1g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0.1g | ||
| Protein 0.8g | 1 % | |
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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. |
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Calories per serving: 261
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