Basil Pesto Spaghetti Squash Pasta
An easy and healthy spaghetti squash pasta dinner tossed with basil pesto and sun dried tomatoes.
Servings : 4 Servings
Ingredients
- 3 pounds spaghetti squash
- 1 tablespoon STAR Olive Oil with Fresh Basil , divided
- 1 garlic clove , minced
- 1/2 cup basil pesto
- 1/2 cup julienne-cut sun dried tomatoes (not in oil)
- salt and fresh ground pepper , to taste
- 4 ounces thin slices of fresh mozzarella
Instructions
- Heat 1/2 tablespoon olive oil in a skilet; 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.
Nutrition
Calories: 347 kcal | Carbohydrates: 28 g | Protein: 11 g | Fat: 23 g | Saturated Fat: 7 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Cholesterol: 25 mg | Sodium: 524 mg | Potassium: 757 mg | Fiber: 6 g | Sugar: 13 g | Vitamin A: 1227 IU | Vitamin C: 11 mg | Calcium: 265 mg | Iron: 2 mg | Net Carbs: 22 g
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.