Vegetarian

Spaghetti squash and veggies with sun-dried tomato pesto and goat cheese is for Dinner.

Spaghetti squash and veggies with sun-dried tomato pesto and goat cheese takes 20 minutes to prepare.

Spaghetti squash and veggies with sun-dried tomato pesto and goat cheese takes 40 minutes to cook.

Spaghetti squash and veggies with sun-dried tomato pesto and goat cheese makes 2 servings.

The ingredients for Spaghetti squash and veggies with sun-dried tomato pesto and goat cheese are:

1040 grams Spaghetti Squash
3 tbsp Sun Dried Tomato Pesto (by KKAT6369)
143 grams Zucchini
100 gram(s) bell pepper, red, sweet, raw
1 serving Baby Bella Mushrooms (3 oz)
2 1tsp Olive Oil
1 oz Goat Cheese, Soft

Here is how you make Spaghetti squash and veggies with sun-dried tomato pesto and goat cheese:

Halve a spaghetti squash and clean it out.Cover it with 1 tbsp olive oil, a pinch of coarse sea salt, black pepper, and garlic powder. Set oven to 400fChop up veggies and put in a bowl, add 1 tbsp of olive oil (if needed_ 1 pinch of salt, black pepper, onion, and garlic powder and 3 tbsps of Sun-Dried tomato pesto and mix until veggies are covered.Put veggie mix in Spaghetti Squash (don't be afraid to overfill) and top with Goat Cheese (can do near the end of cook time for softer cheese) Put spaghetti squash in the oven (on a baking tray for 30 to 40 mins.Serving Size: 2Number of Servings: 2Recipe submitted by SparkPeople user NON-ENIM-POTEST.

The nutritional information for Spaghetti squash and veggies with sun-dried tomato pesto and goat cheese is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 286.2

• Total Fat: 10.9 g
• Cholesterol: 6.5 mg
• Sodium: 628.9 mg
• Total Carbs: 47.1 g
• Dietary Fiber: 10.5 g
• Protein: 10.7 g

The dietary needs meet for Spaghetti squash and veggies with sun-dried tomato pesto and goat cheese is Vegetarian