Spaghetti Squash With Parsley Pesto
Lighten up your dinner with a spaghetti squash dish topped with fresh parsley pesto. Get the recipe now!
Ingredients
- 3 gloves of garlic may want to reduce if you are sensitive
- 20 g of fresh parsley
- 1 teaspoon sesame oil
- 2 teaspoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- 2 tablespoons 15g pine nuts
- About 400g of cooked spaghetti squash
Instructions
- Put the garlic, parsley, oils, lemon juice, and soy sauce in a small food processor.3 gloves of garlic, 20 g of fresh parsley, 1 teaspoon sesame oil, 1 tablespoon lemon juice, 1 tablespoon soy sauce, 2 teaspoon olive oil
- Heat a non-stick skillet over medium heat and toast the pine nuts.2 tablespoons 15g pine nuts
- Add the toasted pine nuts to the processor.
- Pulse until everything is well combined.
- That's the entire batch of pesto and it's good for two servings of spaghetti squash. I split it in half (just about 50g) and added it to 200g of squash. Mix together and eat with chopsticks if you have them.About 400g of cooked spaghetti squash
Notes
- I used my smoothie cup on the Ninja.
Nutrition
Calories: 182kcalCarbohydrates: 14gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gSodium: 534mgPotassium: 313mgFiber: 3gSugar: 5gVitamin A: 1017IUVitamin C: 21mgCalcium: 58mgIron: 2mg
Tried this recipe?Let us know how it was!