Side Items

Pesto Spaghetti Squash is for Side Dish.

Pesto Spaghetti Squash takes 5 minutes to prepare.

Pesto Spaghetti Squash takes 90 minutes to cook.

Pesto Spaghetti Squash makes 4 servings.

The ingredients for Pesto Spaghetti Squash are:

1 large spaghetti squash
1 entire recipe of Pesto Concentrate (link in recipe)
1 4 oz can sliced black olives
1/4 cup grated/shredded Parmesan cheese

Large pot of boiling water, if needed (see notes)

Here is how you make Pesto Spaghetti Squash:

Recipe for the pesto concentrate can be found here - add to your other recipes!!http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1934203For the squash - cut squash in half lengthwise, place cut side down in a rimmed baking sheet with 1/2" water. Roast at 350 for 1.5 hours or until fork tender. Cool slightly then scrape out spaghetti threads with a fork. This can be prepared ahead of time. Spread out the squash on the baking sheet or a sheet or foil to cool before refrigerating, or holding for dinner.Bring a large pot of water to boil.Just before dinner, pour the cooked spaghetti squash into the boiling water. Bring to a boil for just 1 minute, then drain like regular pasta - RESERVING 1 CUP OF THE HOT WATER!!In the bottom of the serving bowl, place all the pesto concentrate (1/4 cup total) and 1/4 cup of hot water. Whisk well until thinner and blended. Add in the squash, olives and Parmesan cheese. Toss gently until evenly coated. Add more water to thin if desired.Serving Size:?Makes 4 servings, 1 cup each

The nutritional information for Pesto Spaghetti Squash is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 144.1

• Total Fat: 8.8 g
• Cholesterol: 7.3 mg
• Sodium: 576.7 mg
• Total Carbs: 12.6 g
• Dietary Fiber: 3.2 g
• Protein: 5.8 g

Pesto Spaghetti Squash is Italian cuisine.

The dietary needs meet for Pesto Spaghetti Squash is Low Carb