Pesto Spaghetti Squash

Spaghetti squash gets its name from the fact that its flesh, when cooked, can be scraped into long strands that resemble spaghetti.

This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.

Print Recipe

Medium

Pesto Spaghetti Squash

Cooking Method: Baking Cuisine: Italian Courses: Lunch, Main Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 45 min Rest Time 5 min Total Time 1 hr

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 medium Spaghetti Squash
• 1 cup Basil Pesto
• 1 cup Cherry Tomatoes
• 1 cup Parmesan Cheese
• 2 tablespoon Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds.
2. Drizzle olive oil over the cut sides of the squash and sprinkle with salt and black pepper.
3. Place the squash halves cut side down on a baking sheet and roast for 40-45 minutes, or until the flesh is tender.
4. Remove the squash from the oven and let it cool for a few minutes. Use a fork to scrape the flesh into spaghetti-like strands.
5. In a large bowl, combine the spaghetti squash strands with basil pesto and cherry tomatoes.
6. Toss until well coated and then sprinkle with Parmesan cheese.
7. Serve hot and enjoy!

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 25g9%

Sugars 5g

Protein 8g16%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.