An easy and healthy spaghetti squash pasta dinner tossed with basil pesto and sun dried tomatoes.
Servings : 4Servings
Prep Time 5 minutesmins
Cook Time 25 minutesmins
Total Time 30 minutesmins
Ingredients
3poundsspaghetti squash
1tablespoonSTAR Olive Oil with Fresh Basil, divided
1garlic clove, minced
1/2cupbasil pesto
1/2cupjulienne-cut sun dried tomatoes(not in oil)
salt and fresh ground pepper, to taste
4ouncesthin slices of fresh mozzarella
Instructions
How To Cook Spaghetti Squash in the Microwave
Wash the outside of the squash, then slice it lengthwise and scrape out the seeds. 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
Meanwhile, heat 1/2 tablespoon olive oil in a skillet; add garlic and cook for 20 seconds or until fragrant.
Add sun dried tomatoes and cook for 30 seconds, stirring frequently.
Stir in basil pesto; cook for 1 minute and remove from heat. Set aside.
Carefully remove squash from microwave and let stand few minutes or until cool enough to handle.
Take a fork and peel the spaghetti strands over the prepared pesto; gently stir to combine.
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 cheese begins to melt.
Remove from broiler, drizzle with remaining olive oil and serve.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.