- 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