Skinny Basil Pesto "Pasta" Individual Serving 1/8 cup shredded parmesan Salt and pepper to taste 1 small spaghetti squash 5 cherry tomatoes, cut in half 2 tablespoons basil pesto

Skinny Pesto Spaghetti Squash

I love a recipe that doesn’t take a lot of ingredients or preparation, like my Skinny Pesto Spaghetti Squash. Some people would argue that it isn’t really a “good” recipe unless you have 20+ herbs sprinkled all over your counter top, but I disagree – I think that a “good” recipe is something that tastes good.

I’m not a food snob. Since when is yummy food not enough? I like my grandma’s homemade Sicilian meatball recipe, and I like Patrizio’s spaghetti and meatballs too. See what I’m getting at? It doesn’t need to be complex or unique to be good. Sometimes it’s just good . . . and, as an added bonus, healthy with the SGS make over.

So today, we have a very simple Skinny Basil Pesto “Pasta” made from spaghetti squash, cherry tomatoes, basil pesto and parmesan.Skinny Pesto Spaghetti Squash by Skinny Girl Standard, a low calorie food blog.Skinny Pesto Spaghetti Squash by Skinny Girl Standard, a low calorie food blog.Skinny Pesto Spaghetti Squash by Skinny Girl Standard, a low calorie food blog.Skinny Pesto Spaghetti Squash by Skinny Girl Standard, a low calorie food blog.Skinny Pesto Spaghetti Squash by Skinny Girl Standard, a low calorie food blog.

Skinny Basil Pesto “Pasta”

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: 1 Large Serving

Calories per serving: 262

Ingredients

  • 1 small spaghetti squash (Approximately 2 cups - 82 calories)
  • 5 cherry tomatoes, cut in half (15 calories)
  • 2 tablespoons basil pesto, such as Classico (120 calories)
  • 1/8 cup shredded parmesan (45 calories)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375F.
  2. Cut your spaghetti squash in half (while raw), and rip out the seeds and attached orange strings. Be careful - it is difficult to chop a spaghetti squash in half.
  3. Line an oven-safe tray with parchment paper and place both halves of your spaghetti squash on the parchment, face down.
  4. Place in the oven and bake for approximately 25 - 35 minutes, or until the inside is cooked, but not mushy. I tend to bake mine for about 25 minutes.
  5. Remove from the oven and rake the sides of your spaghetti squash until spaghetti like strings appear and pull from the rind. All strings are useable.
  6. In a bowl, mix together two cups of spaghetti squash, basil pesto and cherry tomatoes.
  7. Top with parmesan, salt and pepper.
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Skinny Pesto Spaghetti Squash by Skinny Girl Standard, a low calorie food blog.Skinny Pesto Spaghetti Squash by Skinny Girl Standard, a low calorie food blog.Want some awesome pasta kitchen must-haves for your Skinny Pesto Spaghetti Squash?

Spatula I Pasta Hanger Pasta Maker Aprons, Towels, Etc. I Lemon Apron I Lemon Oven Mitts I Yellow Mixing Bowls I Lasagna Baker I Purple Williams-Sonoma Kitchen Towels I Wheelbarrow Salad Bowl

Favorites? Homemade pasta is a life-changer, so I am definitely suggesting the pasta maker for major foodies! Also, I’m such a sucker for cute aprons, and that lemon apron is the cutest. And lastly, I mean, come on. Is that the coolest salad server you’ve ever seen?

Skinny Pesto Spaghetti Squash by Skinny Girl Standard, a low calorie food blog.Skinny Pesto Spaghetti Squash by Skinny Girl Standard, a low calorie food blog.Skinny Pesto Spaghetti Squash by Skinny Girl Standard, a low calorie food blog.

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