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Spaghetti Squash Pesto with Tomatoes
I make this Pesto Spaghetti Squash with Tomatoes when my garden is full of basil with my homemade pesto. My husband called this "squashta" since I also make this with pasta.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Calories: 165 kcal
Course:
Side Dish , Dinner
Cuisine:
American
Ingredients
- 1 medium spaghetti squash
- 15 large basil leaves
- 1 small clove garlic
- 1/4 cup olive oil
- 3 tbsp Parmigiano-Reggiano (grated, plus more for topping)
- kosher salt and fresh pepper (to taste)
- 1 medium tomato (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.
Cup of Yum
Nutrition Information
Calories
165kcal
(8%)
Carbohydrates
7g
(2%)
Protein
2.5g
(5%)
Fat
15g
(23%)
Saturated Fat
2.5g
(13%)
Cholesterol
3mg
(1%)
Sodium
90mg
(4%)
Fiber
1.5g
(6%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 165
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 7g | 2% |
| Protein | 2.5g | 5% |
| Fat | 15g | 23% |
| Saturated Fat | 2.5g | 13% |
| Cholesterol | 3mg | 1% |
| Sodium | 90mg | 4% |
| Fiber | 1.5g | 6% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.