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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 148.4
  • Total Fat: 9.5 g
  • Cholesterol: 8.0 mg
  • Sodium: 237.8 mg
  • Total Carbs: 12.7 g
  • Dietary Fiber: 2.7 g
  • Protein: 4.6 g

View full nutritional breakdown of Bethenny Frankel's Delicious Spaghetti Squash calories by ingredient
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Bethenny Frankel's Delicious Spaghetti Squash

Submitted by: REBECCA021


Number of Servings: 4

Ingredients

    Ingredients:

    1 medium to large spaghetti squash
    3 T C storebought pesto
    1 T toasted pinenuts (quickly warm in pan until golden)
    3 T shredded parmesan or asiago or grana padana cheese
    Salt and Pepper to taste
    1 T shredded fresh basil

Directions

Fill a large pot with salted water. Cut squash in half with serrated knife, remove seed portion and place in water. Boil and cook until fork tender. Allow to cool enough to handle

Using a fork going lengthwise, scrape entire squash until only left with skin. Discard skin. While still warm, add pesto, 2 T of the cheese and salt and pepper and toss. Warm in sauté pan until microwave, sprinkle with nuts, remaining cheese and basil and serve.

Can be made ahead of time then heat and add the last few ingredients upon serving.


Number of Servings: 4

Recipe submitted by SparkPeople user REBECCA021.






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