Diethood · by Katerina Petrovska
Pesto Spaghetti Squash
NUTRITION · PER SERVING30M COOK
CAL 17%·PRO 19%
CARBS 32G37% OF CAL
7G FIBER12G OTHER13G TOTAL SUGAR
FAT 22G58% OF CAL
6G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender spaghetti squash strands tossed with basil pesto and sun-dried tomatoes, topped with melted mozzarella. A meatless dinner that's light but satisfying.
mainitalian🥧 baking dish⚡ microwave🍳 skillet🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 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
At a glance
PER SERVING · TIME 30M
CAL 17%·PRO 19%
CARBS 32G37% OF CAL
7G FIBER12G OTHER13G TOTAL SUGAR
FAT 22G58% OF CAL
6G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 659mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 661mg
- Calcium
- 239mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 659MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.