Pesto Spaghetti Squash
This pesto spaghetti squash is an easy meatless dinner with tender squash strands tossed with basil pesto and sun-dried tomatoes.
Servings: 4 servings
Equipment
Ingredients
- 3 pounds spaghetti squash
- 1 tablespoon olive oil divided
- 1 garlic clove minced
- ½ cup basil pesto
- ½ cup julienne-cut sun dried tomatoes (not in oil)
- salt and freshly ground black pepper to taste
- 4 ounces thin slices of fresh mozzarella
Instructions
How To Cook Spaghetti Squash in the Microwave
- Prep. Wash the outside of the squash, then slice it lengthwise and scrape out the seeds.
- Cook. Next, place the squash face down in a 9x13 glass baking dish. Fill the dish with about an inch of water. Microwave the squash on HIGH for 15 minutes; check to see if the squash is soft enough. If not, microwave for 5 more minutes.
Preparing the Squash Boats
- Sauté. Meanwhile, heat 1/2 tablespoon olive oil in a skillet; add garlic and cook for 20 seconds or until fragrant.
- Add the tomatoes. Add the sun-dried tomatoes and cook for 30 seconds, stirring frequently.
- Add the pesto. Stir in the basil pesto; cook for 1 minute and remove from the heat. Set aside.
- Scrape out the "spaghetti". Carefully remove the squash from the microwave and let it rest for a few minutes or until cool enough to handle. Then, take a fork and peel the spaghetti strands over the prepared pesto; gently stir to combine.
- Put it all together and broil. Transfer the squash pasta back into the squash "boats", top with cheese, and put it under the broiler for 4 to 5 minutes, or until the cheese begins to melt.
- Serve! Remove from the broiler, drizzle with the remaining olive oil, and serve.
Nutrition
Calories: 347kcal | Carbohydrates: 28g | Protein: 11g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 25mg | Sodium: 524mg | Potassium: 757mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1227IU | Vitamin C: 11mg | Calcium: 265mg | Iron: 2mg
