Two Peas & Their Pod · by Maria Lichty★ 4.9 (7)
Spaghetti Squash with Pesto, Mozzarella, & Roasted Tomatoes
NUTRITION · PER SERVING55M COOK
CAL 15%·PRO 17%
CARBS 31G42% OF CAL
7G FIBER12G OTHER12G TOTAL SUGAR
FAT 18G54% OF CAL
5G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted spaghetti squash tossed with pesto, fresh mozzarella, and roasted cherry tomatoes. A light, fresh vegetarian main course.
mainitalian🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Two Peas & Their Pod →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large spaghetti squash
- 1 pint grape or cherry tomatoes
- 2 tablespoons olive oil, (divided)
- Kosher salt and black pepper, (to taste)
- 2 tablespoons pesto, (can use store bought)
- 4 ounces fresh mozzarella cheese, (shredded)
- Garnish: crushed red pepper flakes and freshly chopped basil
At a glance
PER SERVING · TIME 55M
CAL 15%·PRO 17%
CARBS 31G42% OF CAL
7G FIBER12G OTHER12G TOTAL SUGAR
FAT 18G54% OF CAL
5G SAT13G 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
- 45m
- Sodium
- 421mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 594mg
- Calcium
- 204mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 421MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.