spaghetti squash pesto with tomatoes

Ingredients:

  • 1 small spaghetti squash
  • 15 large basil leaves
  • 1 small clove garlic
  • 1/4 cup olive oil
  • 3 tbsp Parmigiano-Reggiano
  • salt and fresh pepper
  • 1 tomato, diced

 

Cut squash in half lengthwise, scoop out seeds and fibers. Place in a microwave safe dish and cover. Microwave 8-9 minutes. Remove from the microwave and scoop out flesh with a fork into a large bowl.

In a small blender combine basil, garlic, olive oil, parmesan cheese, salt a pepper and puree until smooth.

Combine pesto with two cups spaghetti squash (save any remaining squash for another recipe). Add tomatoes and season with additional salt and pepper. Makes 4 servings.

Nutrition Per Serving:  165.4 Calories, 1.5 g Fiber

Source: Skinny Taste

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s