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Spaghetti Squash Pasta with Pesto Sauce

mygourmetonline's picture
Ingredients
  Fresh basil leaves 3 Cup (48 tbs) (1 Bunch)
  Walnuts 1 Cup (16 tbs)
  Fresh garlic 5 Clove (25 gm)
  Sea salt 1 Teaspoon
  Organic olive oil 1⁄3 Cup (5.33 tbs)
Directions

Make the pesto sauce by chopping all the above ingredients in a food processor.

Remove the skin from the squash using a vegetable peeler or chefs knife.

Using a Mandoline or a Spiral Slicer, cut the squash julienne style.
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Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Blending
Ingredient: 
Vegetable
Restriction: 
Raw
Interest: 
Healthy
Servings: 
4

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Average: 4.3 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 312 Calories from Fat 272

% Daily Value*

Total Fat 31 g48.1%

Saturated Fat 3.6 g17.8%

Trans Fat 0 g

Cholesterol 6.7 mg2.2%

Sodium 487.3 mg20.3%

Total Carbohydrates 6 g2%

Dietary Fiber 2.1 g8.4%

Sugars 0.8 g

Protein 5 g9.5%

Vitamin A 19.1% Vitamin C 9.2%

Calcium 6.8% Iron 7.8%

*Based on a 2000 Calorie diet

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Spaghetti Squash Pasta With Pesto Sauce Recipe Video