Spaghetti Squash with No Nut Pesto - 12g Carbs, 3g Fiber
From: hearthealthywoman.com
Pasta is great but sometimes it can be less than nutritious (especially when it's made from white refined flour). So, here's a different take on your next pasta night using spaghetti squash, a great fall vegetable, as your 'pasta' instead. Bon appétit!
Serves: 4
1 medium spaghetti squash
1 cup fresh basil
1 cup fresh curly parsley
2 cloves garlic
½ cup fresh grated Parmesan cheese, divided
1 Tbsp lemon juice
3 Tbsp extra-virgin olive oil
Salt, to taste
Pepper, to taste
1. Preheat oven to 375 degrees F. Wash squash, cut in half lengthwise and spoon out the seeds. Punch a few holes in outer skin with a fork. Place squash cut-side down on a baking sheet and bake for 30 minutes.
2. Meanwhile, pulse the basil, parsley , garlic, 1/4 cup Parmesan and lemon juice in a food processor.
3. With food processor running, add olive oil in steady stream.
4. Remove squash from oven, let cool until manageable. Using a fork, "spoon" out spaghetti-like strands of squash into a colander and let drain.
5. Gently toss pesto with spaghetti squash in a large bowl. Serve with remaining Parmesan cheese sprinkled on top.
Serves: 4
Nutrition per Serving: 180 Calories, 13g Fat, 3g Sat, 9g Mono/Poly, 197mg Cholesterol, 5g Protein, 12g Carbs, 3g Fiber, 197mg Sodium
Seasoned Cook: Top with a lean protein like baby shrimp as shown here. If you can't walk away from noodles all together, start with mixing this into your noodles half and half.
Posted by: chefgloria1030@yahoo.com
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