Pesto Parmesan Spaghetti Squash Bake


Wondering how to cook spaghetti squash? This baked Pesto Parmesan Spaghetti Squash vegetarian recipe is easy and healthy
Pesto Parmesan Spaghetti Squash Bake

Pesto Parmesan Spaghetti Squash Bake

Yield: 8 servings
Author:
Prep time: 5 MCook time: 50 MTotal time: 55 M
This delicious spaghetti squash is sure to satisfy!

Ingredients:

  • 1 large or 2 small spaghetti squashes
  • 1 teaspoon olive oil
  • ½ cup store-bought pesto
  • ¼ cup pine nuts
  • ¼ cup and 2 Tablespoons shredded Parmesan
  • Salt to taste
  • Black pepper to taste

Instructions:

How to cook Pesto Parmesan Spaghetti Squash Bake

  1. Preheat oven to 375° F.
  2. Meanwhile, use a fork to poke several holes in a medium spaghetti squash, then microwave until the squash becomes slightly tender, about 4-5 minutes.
  3. Cut squash in half, and remove seeds and membranes. Rub the sides with olive oil. Add salt and pepper to taste.
  4. Place halves with cut sides down on a nonstick baking sheet. Bake until the squash is tender, about 30-40 minutes.
  5. Remove from the oven, and set aside to cool. Lower the oven to 250° F.
  6. Place pine nuts on a nonstick tray, and lightly toast for 8-10 minutes.
  7. Once squash is cooled, use a fork to shred the squash into a large bowl or dish. Combine squash with pesto, pine nuts and 1/4 cup Parmesan. Top with remaining Parmesan.

Calories

170

Fat (grams)

12

Sat. Fat (grams)

3

Carbs (grams)

13

Fiber (grams)

3

Sugar (grams)

6

Protein (grams)

5

Sodium (milligrams)

260

Cholesterol (grams)

10
side dish,holiday,thanksgiving,spaghetti squashes,winter squash,vegetable,veggies,olive oil,healthy fat,pesto,basil,pine nuts, Parmesan,cheese,Salt,Black pepper,spice
vegetarian,pescatarian,heart healthy,mediterranean diet,diabetes friendly,low cholesterol,low sodium
american,italian,mediterranean
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Wondering how to cook spaghetti squash? This baked Pesto Parmesan Spaghetti Squash vegetarian recipe is easy and healthy
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