Spaghetti Squash with Spinach Pesto and Sun-Dried Tomatoes
Jennifer Walkup, a writer in New Jersey, enjoys creating different pesto sauces to top spaghetti squash for family dinners: “This one was a big hit—they didn’t even realize how many vegetables they were eating.”…
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Jennifer Walkup, a writer in New Jersey, enjoys creating different pesto sauces to top spaghetti squash for family dinners: “This one was a big hit—they didn’t even realize how many vegetables they were eating.”
Ingredients
- 1 medium spaghetti squash
- 5 cups fresh baby spinach
- 1/4 cup olive oil
- 1/4 cup chopped walnuts
- 1/4 cup veg-safe Parmesan cheese, plus more for sprinkling, optional
- 2 cloves garlic, minced (2 tsp.)
- 1/4 cup oil-packed sun-dried tomatoes, drained and chopped
Preparation
1 | Preheat oven to 375°F. Cut spaghetti squash in half, and remove seeds with spoon. Place squash halves face down on baking sheet, and roast
1 hour. Scrape with fork to release strands. Transfer strands to bowl.
2 | Combine spinach, oil, walnuts, Parmesan, and garlic in food processor, and pulse until mixture has consistency of paste. Add to squash, and mix well. Divide among six plates, and top each serving with sun-dried tomatoes. Sprinkle with additional Parmesan, if using.
Nutrition Information
- Calories 231
- Carbohydrate Content 23 g
- Cholesterol Content 3 mg
- Fat Content 15 g
- Fiber Content 6 g
- Protein Content 5 g
- Saturated Fat Content 2 g
- Sodium Content 155 mg
- Sugar Content 8 g