Running on Real Food · by Deryn Macey★ 5.0 (1)
Pesto Spaghetti Squash with Roasted Tomatoes
NUTRITION · PER SERVING50M COOK
CAL 23%·PRO 23%
CARBS 38G33% OF CAL
10G FIBER14G OTHER14G TOTAL SUGAR
FAT 31G63% OF CAL
5G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light spaghetti squash noodles tossed with a nut-free basil pesto and tangy balsamic roasted tomatoes. Nutritious and satisfying, it's a healthy option any day of the week.
mainpasta⚙️ food processor🍪 sheet pan🥧 baking dish🔥 oven🌀 blenderdairy freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium or two small spaghetti squash (about 1500g)
- Salt and pepper
- ¾ cup pumpkin seeds (pepitas, 85g)
- 2 cloves of garlic
- 2 tbsp nutritional yeast
- 1 tbsp light miso paste
- 1 tbsp lemon juice
- 2 cup lightly packed basil or a mix of basil and parsley (35 g total)
- 1 cup spinach (25g)
- 1/3 cup olive oil
- Salt
- 2 cups grape or cherry tomatoes (halved (300g))
- 1 tbsp balsamic vinegar
- 2 tsp olive oil
- ¼ tsp thyme
- ¼ tsp oregano
At a glance
PER SERVING · TIME 50M
CAL 23%·PRO 23%
CARBS 38G33% OF CAL
10G FIBER14G OTHER14G TOTAL SUGAR
FAT 31G63% OF CAL
5G SAT26G 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
- 10m
- Cook
- 40m
- Sodium
- 826mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1010mg
- Calcium
- 130mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 826MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.