Basil Pesto Spaghetti Squash Pasta
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WW Freestyle: 10
Basil Pesto Spaghetti Squash Pasta - An easy and healthy spaghetti squash pasta dinner tossed with basil pesto and sun dried tomatoes.
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.