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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 199.3
  • Total Fat: 11.7 g
  • Cholesterol: 20.6 mg
  • Sodium: 405.2 mg
  • Total Carbs: 15.2 g
  • Dietary Fiber: 3.2 g
  • Protein: 10.5 g

View full nutritional breakdown of agassifan fake pesto spaghetti squash calories by ingredient
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agassifan fake pesto spaghetti squash

Submitted by: AGASSIFAN

Introduction

This is my favourite way to eat spaghetti squash. I like cooking it in its own skin and keeping all the vitamins intact, not to mention, it saves cleaning a baking dish.

The original dish called for pesto sauce, this cuts way back on the oil from that recipe.
This is my favourite way to eat spaghetti squash. I like cooking it in its own skin and keeping all the vitamins intact, not to mention, it saves cleaning a baking dish.

The original dish called for pesto sauce, this cuts way back on the oil from that recipe.

Number of Servings: 4

Ingredients

    2 lb spaghetti squash...size of a small boys USA football
    2 tsp garlic flavoured olive oil
    3 oz asiago cheese, grated
    1 oz parmesan cheese, grated
    1 tbsp dried basil
    1/4 tsp black pepper, freshly ground
    1 oz hot water (if needed)
    1 garlic clove, minced (omit if you have garlic flavoured oil)


Directions

1) Remove the stem of the spaghetti squash by cutting around it with a paring knife. Place whole squash in microwave and "nuke" for 4 minutes, rotate squash 1/4 turn, and "nuke" for 4 more minutes, keep repeating the rotating and "nuking" until squash is just tender all the way around...use a hot pad when you handle the squash...leave in the microwave to steam for 1 or 2 minutes.

2) Using a hot pad, remove squash from microwave and slice in half length-wise, Using a spoon, lightly scrape out the seeds (into the trash) without digging into the edible flesh. Using a fork, scrape/fluff "spaghetti" into a bowl.

3) Add other ingredients (except water) and mix.

4) Place bowl of squash in microwave and heat for 1 minute. Mix squash again to blend and add a little hot water if the mixture appears to be too dry...amount you add depends on just how juicy your squash is.

Makes 4 (1 cup) servings for under 200 calories each serving

Number of Servings: 4

Recipe submitted by SparkPeople user AGASSIFAN.






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