Making Thyme for Health · by Sarah Rotavera
Spinach Artichoke Pesto Spaghetti Squash Bowls
NUTRITION · PER SERVING65M COOK
CAL 30%·PRO 36%
CARBS 55G36% OF CAL
16G FIBER0G ADDED20G INTRINSIC19G OTHER20G TOTAL SUGAR
FAT 39G59% OF CAL
9G SAT30G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted spaghetti squash bowls topped with a spinach-artichoke pesto made from pecans, garlic, and herbs. A vegetable-forward, plant-based meal.
mainbowl⚙️ food processor🍪 sheet pan⚡ microwave🔥 oven🌀 blenderdairy freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 medium-size spaghetti squash (approx. 3lbs each)
- 10 ounces baby spinach (approx. 4 cups packed)
- 3 garlic cloves
- 1/2 cup pecans (or other preferred nut/seed)
- zest & juice of 1 lemon
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 10 ounce jar of marinated artichokes (drained)
- 1 cup shredded Italian blend cheese (or vegan cheese/cashew parmesan*)
At a glance
PER SERVING · TIME 65M
CAL 30%·PRO 36%
CARBS 55G36% OF CAL
16G FIBER0G ADDED20G INTRINSIC19G OTHER20G TOTAL SUGAR
FAT 39G59% OF CAL
9G SAT30G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1072mg
- Total sugar
- 20g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1212mg
- Calcium
- 503mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1072MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.