Eating Bird Food · by Brittany Mullins★ 4.6 (8)
Spaghetti Squash Salad with Pesto
NUTRITION · PER SERVING45M COOK
CAL 20%·PRO 21%
CARBS 38G38% OF CAL
8G FIBER11G OTHER19G TOTAL SUGAR
FAT 26G58% OF CAL
5G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted spaghetti squash tossed with basil pesto, sun-dried tomatoes, and parsley. Light and flavorful, served warm or cold as a vegetable side or light meal.
sideamericansaladdairy freeveganvegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 spaghetti squash (approx. 5 cups once roasted)
- 1 cup of prepared pesto (homemade or store-bought)
- 1 cup of sun-dried tomatoes (chopped)
- ¼ cup of fresh parsley (chopped)
- Sea salt and pepper (to taste)
- optional toppings: crushed red pepper and pine nuts
At a glance
PER SERVING · TIME 45M
CAL 20%·PRO 21%
CARBS 38G38% OF CAL
8G FIBER11G OTHER19G TOTAL SUGAR
FAT 26G58% OF CAL
5G SAT21G 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
- 35m
- Sodium
- 456mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1216mg
- Calcium
- 294mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 456MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.