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Spaghetti Squash Pesto with Tomatoes
5
from
10
votes
I make this Pesto Spaghetti Squash with Tomatoes when my garden is full of basil with my homemade pesto. My husband called this "squashta" since I also make this with pasta.
Prep Time:
10
minutes
mins
Cook Time:
10
minutes
mins
Total Time:
20
minutes
mins
Yield:
4
servings
Course:
Dinner, Side Dish
Cuisine:
American
Ingredients
1
medium
spaghetti squash
15
large
basil leaves
1
small
clove garlic
1/4
cup
olive oil
3
tbsp
Parmigiano-Reggiano
(grated, plus more for topping)
kosher salt and fresh pepper
(to taste)
1
medium
tomato
(diced)
Instructions
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.
Meanwhile, 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.
Nutrition
Calories:
165
kcal
,
Carbohydrates:
7
g
,
Protein:
2.5
g
,
Fat:
15
g
,
Saturated Fat:
2.5
g
,
Cholesterol:
3
mg
,
Sodium:
90
mg
,
Fiber:
1.5
g
,
Sugar:
2
g
- WW Points:
5