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Pesto Speghetti Squash Recipe

Looking for an easy Pesto Speghetti Squash recipe? Learn how to make Pesto Speghetti Squash using healthy ingredients.


Submitted by janae18

Makes 2 servings



# 1 medium to large spaghetti squash # 3 T C storebought pesto # 1 T toasted pinenuts (quickly warm in pan until golden) # 3 T shredded parmesan or asiago or grana padana cheese # Salt and Pepper to taste # 1 T shredded fresh basil

Recipe Ingredients for Pesto Speghetti Squash

2 pounds spaghetti squash
3 T pesto
1 T toasted pinenuts (quickly warm in pan until golden)
3 T shredded parmesan
1 Salt and Pepper to taste
1 T shredded fresh basil

Recipe Directions for Pesto Speghetti Squash

  1. 1. Fill a large pot with salted water. Cut squash in half with serrated knife, remove seed portion and place in water. Boil and cook until fork tender. Allow to cool enough to handle

  2. 2. Using a fork going lengthwise, scrape entire squash until only left with skin. Discard skin. While still warm, add pesto, 2 T of the cheese and salt and pepper and toss. Warm in sauté pan until microwave, sprinkle with nuts, remaining cheese and basil and serve.

  3. 3. Can be made ahead of time then heat and add the last few ingredients upon serving.

Categories

Main Dish

Nutrition Facts
Serving Size 489.5g
Amount Per Serving
Calories
310
Calories from Fat
154
% Daily Value*
Total Fat
17.1g
26%
Saturated Fat
4.2g
21%
Trans Fat
0.0g
Cholesterol
14mg
5%
Sodium
394mg
16%
Potassium
504mg
14%
Total Carbohydrates
35.1g
12%
Dietary Fiber
1.3g
5%
Sugars
1.7g
Protein
9.0g
Vitamin A 18% Vitamin C 19%
Calcium 25% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in cholesterol
  • Low in sugar
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