Spaghetti Squash Pesto with Tomatoes

My garden is full of basil and my favorite thing to make with basil in the summer is pesto. My husband called this “squashta” since I usually make this with pasta. Using spaghetti squash instead of pasta is a great lower carb alternative to pasta. I made the squash in the microwave so I wouldn’t heat up my kitchen with these 90 degree days we are having here in New York but if you live somewhere cooler, you could also roast it.

Spaghetti Squash Pesto with Tomatoes
Gina’s Weight Watcher Recipes
Servings: 4 • Serving Size: 1/4th • Points +: 5 pts • Smart Points: 5 
Calories: 165.4 • Fat: 14.9 g • Protein: 2.4 g • Carb: 6.9 g • Fiber: 1.5 g   

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

Directions:

    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.