Spaghetti Squash Pasta with Sun-dried Tomato, Garlic and Basil
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted spaghetti squash tossed with olive oil, sun-dried tomatoes, garlic, and fresh basil for a light, grain-free pasta alternative. Can be customized with chickpeas, nuts, or tofu for added protein.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 3 small spaghetti squashes or 1 large or 3 cups cooked
- 1 tbsp olive oil
- 5 cloves garlic (thinly sliced)
- 1 tsp dried basil
- 2 tbsp fresh basil (plus more for garnish)
- 1 tsp dried parsley
- 1/3 cup chopped sundried tomato
- 1/3 tsp salt
- black pepper to taste
- 2 tbsp or more vegan parmesan (to taste for garnish or a crumble up my almond cheese ball)
At a glance
PER SERVING · TIME 65M
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
- 55m
- Sodium
- 540mg
- Total sugar
- 41g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1775mg
- Calcium
- 339mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 540MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.