Dinner

Pesto Spaghetti Squash is for Dinner.

Pesto Spaghetti Squash takes 20 minutes to prepare.

Pesto Spaghetti Squash takes 30 minutes to cook.

Pesto Spaghetti Squash makes 2 servings.

The ingredients for Pesto Spaghetti Squash are:

Olive Oil - 1 tbsp
Garlic - 3 cloves, minced
Al Fresco Chicken Sausage (Roasted Garlic) - 1 link sliced thinly
Broccoli - 1 stalk, chopped
Pesto Sauce - 1 tbsp
Spaghetti Squash - 3 cups
Grated Parmesan cheese - about 1/2 tbsp

Here is how you make Pesto Spaghetti Squash:

The day before, roast a spaghetti squash either in microwave or oven and pull out seeds. Using a fork, remove squash and use about 3 cups for this recipe.In a hot pan, add the olive oil and garlic and cook for about a minute. Then add the broccoli and about 1/4 cup of water. Cover and let simmer until broccoli is cooked - about 4-5 minutes. The extra water will help thin out the pesto.Add sausage and cook for another 2-3 minutes, then add the pesto sauce - allowing pesto sauce to coat all ingredients and thin out. Then add the spaghetti squash and combine.Add salt and pepper if desired. I added pepper and the parmesan cheese. Serve and enjoy.Serving Size: Makes 2 servingsNumber of Servings: 2Recipe submitted by SparkPeople user RINOAANGEL.

The nutritional information for Pesto Spaghetti Squash is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 271.4

• Total Fat: 14.8 g
• Cholesterol: 38.1 mg
• Sodium: 402.5 mg
• Total Carbs: 25.7 g
• Dietary Fiber: 6.5 g
• Protein: 12.7 g

The dietary needs meet for Pesto Spaghetti Squash is Low Carb