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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 122.9
  • Total Fat: 7.8 g
  • Cholesterol: 2.0 mg
  • Sodium: 363.3 mg
  • Total Carbs: 13.1 g
  • Dietary Fiber: 5.0 g
  • Protein: 3.0 g

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Spaghetti Squash with Avocado Pesto-from The Biggest Loser Simple Swaps

Submitted by: NOELLE601
Spaghetti Squash with Avocado Pesto-from The Biggest Loser Simple Swaps

Introduction

This flavorful squash can always be found in the kitchen at the ranch as a creative replacement for white pasta. Add grilled chicken and a tomato salas and you have a meal. The avocado pesto is also delicious as a sandwich condiment or drizzled over sliced tomatoes. This flavorful squash can always be found in the kitchen at the ranch as a creative replacement for white pasta. Add grilled chicken and a tomato salas and you have a meal. The avocado pesto is also delicious as a sandwich condiment or drizzled over sliced tomatoes.
Number of Servings: 4

Ingredients

    1 Medium spaghetti squash, washed, halved lengthwise, and seeded
    1/2 ripe avocado, pitted and diced
    1/4 cup fresh basil leaves or italian parsley
    1 tablespoon chopped chives
    2 tablespoons grated parmesan cheese
    1 teaspoon minced garlic
    1/2 teaspoon salt
    1/2 teaspoon ground black pepper
    1/3 cup hot water
    2 tablespoons chopped fresh basil or parsley(optional)

    These are the ingredients from the book
    Makes 6 servings
    Calories-60, Protein-2g, Carbs-9g, Fat 3g, Cholesterol-0,
    Fiber 3g, Sodium-230mg

    The nutrition facts I put in are slightly different. I added half an onion, used a whole avocado, and made it more of a main course, so only 4 servings.

Directions

Preheat the oven to 375F. Lightly coat a baking sheet with olive oil cooking spray.

Pierce the outside of each half of the squash a few times with a fork. Place the squash cut side down on the baking sheet and bake for about 45 minutes, or unitl very tender when tested with a fork. Cool slightly.

Meanwhile place the avocado, basil or parsley, chives, Parmesan, garlic, salt, pepper, and hot water in a blender and process until smooth, turning the blender off and on occasionally and adding a tablespoon or two of additional hot water if needed. There will be between 1/2 and a 3/4 cup of pesto.

When the squash has cooled, use a fork to rake the spaghetti-like threads of squash into a serving bowl. Discard the skin. There will be about 3 cups of spaghetti squash. Drizzle the pesto over the squash and garnish with fresh basil or parsley if desired.

Number of Servings: 4

Recipe submitted by SparkPeople user NOELLE601.






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Member Ratings For This Recipe

  • I loved this, made as directed - 1/13/14

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  • Delish! Had people over and EVERYONE LOVED IT! Used 1.5 avocado because I added too much salt and used scallions/green onion instead of chives. Still YUM - 1/23/11

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  • I love this recipie! I didn't really measure anything and I forgot the chives but AMAZING!!! The only problem is with the avacado if you have left overs the sauce tends to turn brown. I had this with a piece of broiled Tilapia I put some of the pesto on and threw in the oven. Thanks! - 1/13/10

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