Oh My Veggies · by Nicole★ 4.5 (2)
Spaghetti Squash with Garlicky Kale Pesto and Sun-Dried Tomatoes
NUTRITION · PER SERVING55M COOK
CAL 19%·PRO 16%
CARBS 30G32% OF CAL
8G FIBER0G ADDED12G INTRINSIC10G OTHER12G TOTAL SUGAR
FAT 27G66% OF CAL
4G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted spaghetti squash tossed with garlicky kale pesto, sun-dried tomatoes, and toasted walnuts. A light, herbaceous vegetarian main with satisfying texture.
mainamerican⚙️ food processor🍪 sheet pan🔥 ovenveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 extra-large spaghetti squash (seeded and halved)
- Oil mister or cooking spray
- 1 1/2 cups packed torn kale leaves
- 1/2 cup raw walnut pieces (divided)
- 1/4 cup shredded Parmesan cheese
- 1/4 cup olive oil
- 1 tablespoon fresh lemon juice
- 2 garlic cloves (minced)
- Salt and pepper to taste
- 1/3 cup chopped sun-dried tomatoes
At a glance
PER SERVING · TIME 55M
CAL 19%·PRO 16%
CARBS 30G32% OF CAL
8G FIBER0G ADDED12G INTRINSIC10G OTHER12G TOTAL SUGAR
FAT 27G66% OF CAL
4G SAT24G 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
- 15m
- Cook
- 40m
- Sodium
- 348mg
- Total sugar
- 12g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 570mg
- Calcium
- 179mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 348MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.