Recipe courtesy of Juan-Carlos Cruz
Pesto Spaghetti Squash
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 147 calorie
- Total Fat
- 4 grams
- Saturated Fat
- 1 grams
- Carbohydrates
- 24 grams
- Dietary Fiber
- 3 grams
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
Ingredients
1 (3-pound) spaghetti squash, split in 1/2 lengthwise
1 recipe Roasted Garlic Pesto, recipe follows
1/4 cup Parmesan
Roasted Garlic Pesto:
4 heads garlic
4 sprays olive oil cooking spray
2 cups fresh basil leaves
1 teaspoon pine nuts
Directions
- Preheat oven to 350 degrees F.
- Reserve half of the squash for another use. Place 1 spaghetti squash half, cut side down, on a nonstick baking sheet. Roast for 30 to 40 minutes or until tender. Remove flesh from skin with a fork. Toss with the roasted garlic pesto. Top with Parmesan and serve warm.
Roasted Garlic Pesto:
- Preheat oven to 375 degrees F. Cut tops off garlic. Lightly spray each with cooking oil spray. Wrap in aluminum foil and roast for 1 hour. Let cool before handling. Squeeze pulp from garlic into a food processor. Add basil and pine nuts and pulse until smooth.