Spaghetti Squash Salad with Pesto
User Reviews
4.6
21 reviews
Excellent
Spaghetti Squash Salad with Pesto
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This pesto spaghetti squash salad is loaded with flavor, but so easy to toss together with just five simple ingredients. It's great served warm or cold.
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Ingredients
- 1 spaghetti squash approx. 5 cups once roasted
- 1 cup of prepared pesto homemade or store-bought
- 1 cup of sun-dried tomatoes chopped
- ¼ cup of fresh parsley chopped
- sea salt and pepper to taste
- optional toppings: crushed red pepper and pine nuts
Instructions
- Roast spaghetti squash using the ring method. Be sure to season the squash liberally with salt and pepper when roasting.
- Place roasted spaghetti squash strands in a large bowl and add the pesto, sun-dried tomatoes and parsley. Toss well and season with salt and pepper.
- Serve warm or chilled and top with crushed red pepper and pine nuts, if using.
- Leftovers will last 3-5 days in the fridge.
Nutrition Information
Show Details
Serving
1/4 of recipe
Calories
353kcal
(18%)
Carbohydrates
25g
(8%)
Protein
9g
(18%)
Fat
26g
(40%)
Saturated Fat
4g
(20%)
Cholesterol
10mg
(3%)
Sodium
370mg
(15%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 353kcal | 18% |
| Carbohydrates | 25g | 8% |
| Protein | 9g | 18% |
| Fat | 26g | 40% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 10mg | 3% |
| Sodium | 370mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
21 reviews
Excellent
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