Description
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.
Yield: 4servings
Ingredients
1mediumspaghetti squash
15largebasil leaves
1smallclove garlic
1/4cupolive oil
3tbspParmigiano-Reggiano, grated, plus more for topping
kosher salt and fresh pepper, to taste
1mediumtomato, 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.
- Meanwhile, In a small blender combine basil, garlic, olive oil, parmesan cheese, salt a pepper and puree until smooth.
Combine pesto with two cups spaghetti squash (save any remaining squash for another recipe).
- Add tomatoes and season with additional salt and pepper.
Last Step:
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Nutrition
Calories: 165kcal, Carbohydrates: 7g, Protein: 2.5g, Fat: 15g, Saturated Fat: 2.5g, Cholesterol: 3mg, Sodium: 90mg, Fiber: 1.5g, Sugar: 2g
