Spaghetti Squash with Avocado Pesto-from The Biggest Loser Simple Swaps
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Medium spaghetti squash, washed, halved lengthwise, and seeded1/2 ripe avocado, pitted and diced1/4 cup fresh basil leaves or italian parsley1 tablespoon chopped chives2 tablespoons grated parmesan cheese1 teaspoon minced garlic1/2 teaspoon salt1/2 teaspoon ground black pepper1/3 cup hot water2 tablespoons chopped fresh basil or parsley(optional)These are the ingredients from the bookMakes 6 servingsCalories-60, Protein-2g, Carbs-9g, Fat 3g, Cholesterol-0,Fiber 3g, Sodium-230mgThe 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.
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.
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.
Nutritional Info 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
Member Reviews
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TAPNGRL
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