Basil Pesto Spaghetti Squash Pasta

Basil Pesto Spaghetti Squash Pastan is a gluten free, lacto ovo vegetarian, and primal side dish. This recipe serves 4 and costs $2.72 per serving. One portion of this dish contains approximately 11g of protein, 23g of fat, and a total of 348 calories. Plenty of people made this recipe, and 138 would say it hit the spot. If you have basil pesto, fresh mozzarella, sun-dried tomatoes, and a few other ingredients on hand, you can make it. It is brought to you by Diethood. From preparation to the plate, this recipe takes about 30 minutes. Overall, this recipe earns a solid spoonacular score of 76%. If you like this recipe, you might also like recipes such as Spaghetti Squash with Basil-Parsley Pesto and Sautéed Shrimp, Spaghetti with Basil-Pistachio Pesto, and Spaghetti with Creamy Basil Pesto.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 25 minutes

 

Ingredients:

1/2 cup basil pesto

4 ounces thin slices of fresh mozzarella

1 garlic clove, minced

salt and fresh ground pepper, to taste

1 tablespoon STAR Olive Oil with Fresh Basil, divided

3 pounds spaghetti squash

1/2 cup julienne-cut sun dried tomatoes (not in oil)

Equipment:

microwave

broiler

Cooking instruction summary:

CLICK HERE for instructions on how to prepare spaghetti squash in the microwave Heat 1/2 tablespoon olive oil in a skilet; add garlic and cook for 20 seconds or until fragrant.Add sun dried tomatoes and cook for 30 seconds, stirring frequently.Stir in basil pesto; cook for 1 minute and remove from heat. Set aside.Carefully remove squash from microwave and let stand few minutes or until cool enough to handle.Take a fork and peel the spaghetti strands over the prepared pesto; gently stir to combine.Transfer the squash pasta back into the squash "boats", top with cheese, and put it under the broiler for 4 to 5 minutes, or until cheese begins to melt.Remove from broiler, drizzle with remaining olive oil and serve.

 

Step by step:


1. CLICK HERE for instructions on how to prepare spaghetti squash in the microwave

2. Heat 1/2 tablespoon olive oil in a skilet; add garlic and cook for 20 seconds or until fragrant.

3. Add sun dried tomatoes and cook for 30 seconds, stirring frequently.Stir in basil pesto; cook for 1 minute and remove from heat. Set aside.Carefully remove squash from microwave and let stand few minutes or until cool enough to handle.Take a fork and peel the spaghetti strands over the prepared pesto; gently stir to combine.

4. Transfer the squash pasta back into the squash "boats", top with cheese, and put it under the broiler for 4 to 5 minutes, or until cheese begins to melt.

5. Remove from broiler, drizzle with remaining olive oil and serve.


Nutrition Information:

Quickview
347k Calories
11g Protein
23g Total Fat
27g Carbs
16% Health Score
Limit These
Calories
347k
17%

Fat
23g
36%

  Saturated Fat
6g
41%

Carbohydrates
27g
9%

  Sugar
13g
15%

Cholesterol
24mg
8%

Sodium
542mg
24%

Get Enough Of These
Protein
11g
23%

Manganese
0.59mg
29%

Calcium
265mg
27%

Vitamin A
1227IU
25%

Fiber
5g
23%

Potassium
757mg
22%

Phosphorus
179mg
18%

Vitamin B3
3mg
18%

Vitamin B6
0.31mg
15%

Magnesium
61mg
15%

Copper
0.29mg
15%

Iron
2mg
13%

Vitamin C
10mg
13%

Vitamin B5
1mg
12%

Vitamin B1
0.17mg
11%

Vitamin B2
0.19mg
11%

Vitamin B12
0.65µg
11%

Vitamin K
11µg
11%

Zinc
1mg
10%

Folate
40µg
10%

Selenium
6µg
9%

Vitamin E
0.87mg
6%

covered percent of daily need
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