Parmesan Pesto Spaghetti Squash
By EJ Alvarez
October 6, 2015
Parmesan Pesto Spaghetti Squash
Ingredients
- 1 Plum Tomatoes (aka Roma)
- 2 tbsp Kalamata OIlives
- 1 tbsp bacon shredded
Instructions
- Preheat the oven to 450 degrees.
- Cut the spaghetti squash in half lengthwise, and remove all the seeds. Place face down in a glass baking dish, and bake for 45 minutes or until the outer skin feels soft.
- When the spaghetti squash is fully cooked, remove from oven. Skin shuld start to look golden, and when you press on it, it should bounce back up.
- Carefully scrape out the insides of the squash into a bowl, but be careful because it will be very hot.
- Toss the squash with the pesto and mix well. Add the Parmesan cheese and toss well again. Serve immediately. Salt and pepper to desired taste.
Notes
Nutrition
Sodium: 150mgCalcium: 90mgVitamin C: 1.7mgVitamin A: 100IUSugar: 1gFiber: 0.4gPotassium: 42mgCholesterol: 6mgCalories: 65kcalMonounsaturated Fat: 3gPolyunsaturated Fat: 1gSaturated Fat: 2gFat: 5gProtein: 3gCarbohydrates: 2gIron: 0.2mg
Tried this recipe?Let us know how it was!
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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