Easy Spaghetti Squash with Pesto & Beans
The oven does all the work for this easy but delicious spaghetti squash dinner.
Equipment
Ingredients
- 1 spaghetti squash
- 4-6 oz pesto store bought or homemade
- 1 cup cannellini beans
- 2 tablespoon parmesan cheese for topping
- pinch kosher salt
- freshly ground pepper
Instructions
- Preheat oven to 425 F.
- Line a baking sheet with aluminum foil and set aside.
- Using a fork, poke a few holes around the squash.
- Microwave spaghetti squash for about 5 minutes to soften and then slice in half lengthwise.
- Season squash with kosher salt and pepper and a drizzle of olive oil then place onto a baking sheet skin side up.
- Roast for about 35-40 minutes until very tender but not too mushy. Roasting times will vary depending on size.
- Allow to cool slightly, then separate spaghetti squash strands with a fork.
- Spoon on pesto and beans and serve in the squash or on a separate plate.
- Sprinkle some added cheese if desired.
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Nutrition
Serving: 1bowlCalories: 491kcalCarbohydrates: 57gProtein: 14gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 697mgPotassium: 932mgFiber: 12gSugar: 15gVitamin A: 1761IUVitamin C: 10mgCalcium: 327mgIron: 5mg
I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
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