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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 271.4
  • Total Fat: 14.8 g
  • Cholesterol: 38.1 mg
  • Sodium: 402.5 mg
  • Total Carbs: 25.7 g
  • Dietary Fiber: 6.5 g
  • Protein: 12.7 g

View full nutritional breakdown of Pesto Spaghetti Squash calories by ingredient
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Pesto Spaghetti Squash

Submitted by: RINOAANGEL


Number of Servings: 2

Ingredients

    Olive Oil - 1 tbsp
    Garlic - 3 cloves, minced
    Al Fresco Chicken Sausage (Roasted Garlic) - 1 link sliced thinly
    Broccoli - 1 stalk, chopped
    Pesto Sauce - 1 tbsp
    Spaghetti Squash - 3 cups
    Grated Parmesan cheese - about 1/2 tbsp

Directions

The day before, roast a spaghetti squash either in microwave or oven and pull out seeds. Using a fork, remove squash and use about 3 cups for this recipe.

In a hot pan, add the olive oil and garlic and cook for about a minute. Then add the broccoli and about 1/4 cup of water. Cover and let simmer until broccoli is cooked - about 4-5 minutes. The extra water will help thin out the pesto.

Add sausage and cook for another 2-3 minutes, then add the pesto sauce - allowing pesto sauce to coat all ingredients and thin out. Then add the spaghetti squash and combine.

Add salt and pepper if desired. I added pepper and the parmesan cheese. Serve and enjoy.

Serving Size: Makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user RINOAANGEL.






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