Skinnytaste · by Gina Homolka★ 5.0 (11)
Spaghetti Squash Pesto with Tomatoes
NUTRITION · PER SERVING20M COOK
CAL 12%·PRO 7%
CARBS 25G41% OF CAL
6G FIBER0G ADDED10G INTRINSIC10G OTHER10G TOTAL SUGAR
FAT 17G61% OF CAL
3G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti squash tossed with fresh basil pesto and tomatoes. A light, vegetable-based pasta alternative when fresh basil is abundant.
mainamericanpasta⚡ microwave🌀 blenderdairy freeveganvegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium spaghetti squash
- 15 large basil leaves
- 1 small clove garlic
- 1/4 cup olive oil
- 3 tbsp Parmigiano-Reggiano (grated, plus more for topping)
- kosher salt and fresh pepper (to taste)
- 1 medium tomato (diced)
At a glance
PER SERVING · TIME 20M
CAL 12%·PRO 7%
CARBS 25G41% OF CAL
6G FIBER0G ADDED10G INTRINSIC10G OTHER10G TOTAL SUGAR
FAT 17G61% OF CAL
3G SAT14G 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
- 10m
- Sodium
- 377mg
- Total sugar
- 10g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 409mg
- Calcium
- 127mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 377MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.