Spaghetti squash and veggies with sun-dried tomato pesto and goat cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1040 grams Spaghetti Squash 3 tbsp Sun Dried Tomato Pesto (by KKAT6369) 143 grams Zucchini 100 gram(s) bell pepper, red, sweet, raw 1 serving Baby Bella Mushrooms (3 oz) 2 1tsp Olive Oil 1 oz Goat Cheese, Soft
Halve a spaghetti squash and clean it out.
Cover it with 1 tbsp olive oil, a pinch of coarse sea salt, black pepper, and garlic powder. Set oven to 400f
Chop up veggies and put in a bowl, add 1 tbsp of olive oil (if needed_ 1 pinch of salt, black pepper, onion, and garlic powder and 3 tbsps of Sun-Dried tomato pesto and mix until veggies are covered.
Put veggie mix in Spaghetti Squash (don't be afraid to overfill) and top with Goat Cheese (can do near the end of cook time for softer cheese)
Put spaghetti squash in the oven (on a baking tray for 30 to 40 mins.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user NON-ENIM-POTEST.
Cover it with 1 tbsp olive oil, a pinch of coarse sea salt, black pepper, and garlic powder. Set oven to 400f
Chop up veggies and put in a bowl, add 1 tbsp of olive oil (if needed_ 1 pinch of salt, black pepper, onion, and garlic powder and 3 tbsps of Sun-Dried tomato pesto and mix until veggies are covered.
Put veggie mix in Spaghetti Squash (don't be afraid to overfill) and top with Goat Cheese (can do near the end of cook time for softer cheese)
Put spaghetti squash in the oven (on a baking tray for 30 to 40 mins.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user NON-ENIM-POTEST.
Nutritional Info Amount Per Serving
- Calories: 286.2
- Total Fat: 10.9 g
- Cholesterol: 6.5 mg
- Sodium: 628.9 mg
- Total Carbs: 47.1 g
- Dietary Fiber: 10.5 g
- Protein: 10.7 g