Spaghetti Squash with Pesto Sauce
The recipe Spaghetti Squash with Pesto Sauce can be made in around 50 minutes. This recipe serves 4 and costs $2.58 per serving. One portion of this dish contains approximately 15g of protein, 42g of fat, and a total of 524 calories. Head to the store and pick up salt, garlic clove, hemp oil, and a few other things to make it today. It works well as a side dish. 6722 people found this recipe to be yummy and satisfying. It is brought to you by My Whole Food Life. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. Overall, this recipe earns an amazing spoonacular score of 96%. Users who liked this recipe also liked Whole30 Spaghetti Squash with Pesto, Spaghetti Squash Pesto With Tomatoes, and Spaghetti Squash with Kale Pesto.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
15 basil leaves
1 large garlic clove
4 T hemp oil
2 T nutritional yeast
salt to taste
2 cups slivered almonds
1 spaghetti squash
water (just enough to get desired consistency)
Equipment:
oven
baking sheet
food processor
Cooking instruction summary:
Preheat the oven to 350. Cut the spaghetti squash in half and remove the seeds.Brush the squash with oil and lay face down on a lined baking sheet. Bake for about 40 minutes. While the squash is roasting. Make the pesto.In a food processor, combine all the pesto ingredients, except the water, and mix well. Slowly, 1 tablespoon at a time, add water until you reach a desired consistency. Once the squash is done, use a fork to pull out the spaghetti.Toss the pesto on top and serve immediately or refrigerate for later.
Step by step:
1. Preheat the oven to 35
2. Cut the spaghetti squash in half and remove the seeds.
3. Brush the squash with oil and lay face down on a lined baking sheet.
4. Bake for about 40 minutes. While the squash is roasting. Make the pesto.In a food processor, combine all the pesto ingredients, except the water, and mix well. Slowly, 1 tablespoon at a time, add water until you reach a desired consistency. Once the squash is done, use a fork to pull out the spaghetti.Toss the pesto on top and serve immediately or refrigerate for later.
Nutrition Information:
covered percent of daily need
