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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 135.5
  • Total Fat: 10.6 g
  • Cholesterol: 21.7 mg
  • Sodium: 356.3 mg
  • Total Carbs: 5.1 g
  • Dietary Fiber: 1.1 g
  • Protein: 5.3 g

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

Submitted by: ANGELAAMY

Introduction

this was an experiment that came out tasty. the pesto sauce was homemade,about 3 parts spinach to 1 part basil,minimal olive oil, and water.made some time ago and frozen so I can't be exact about the amounts, sorry. to calculate nutrition used spinach and pesto sauce


1c spinach pesto sauce
1c sliced mushrooms
this was an experiment that came out tasty. the pesto sauce was homemade,about 3 parts spinach to 1 part basil,minimal olive oil, and water.made some time ago and frozen so I can't be exact about the amounts, sorry. to calculate nutrition used spinach and pesto sauce


1c spinach pesto sauce
1c sliced mushrooms

Number of Servings: 4

Ingredients

    1/2 spaghetti squash
    1/2 medium onion, sliced
    1c spinach pesto sauce or 3/4 c pureed spinach + 1/4c pesto sauce.
    1c sliced mushrooms
    1/2c feta cheese

Tips

I used a glass loaf pan and did everything in the microwave so the oven times I've given are guesstimates. the mushrooms and onions were only cooked a little, still had some 'crunch' ( how I like them!) they could be sauted in a bit of evoo if you prefer.


Directions

cook squash cut side down in pan with a bit of water. about 30 min in 350 oven or 10-15 min in microwave ( sharp knife will pierce skin easily when done)
scrape stringy squash meat into loaf or other baking pan.
top with sliced onions
then sliced mushrooms
then pesto sauce
top with feta cheese
cook 5 min in microwave or about 15-20 min in 350 oven ( just enough to melt cheese a bit and heat through

Serving Size: about 4 generous 1-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user ANGELAAMY.






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